Here we are again with a couple of recipes. We think they all go well with coffee. Now, you must be wondering how to make these delicious and quick snacks. Don’t worry we’ve got you covered, just stay tuned!
A while ago we shared a delicious Tiramisu recipe with you and here we are again with a couple of recipes. Whether it’s healthy Dates and Oat balls from the Middle East, that famous crunchy triangular snack from India, or everyone’s favourite mini Almond Cakes. We think they all go well with coffee. Deliciousness overload and obviously it doubles down when you pair it with the night cup. Now, you must be wondering how to make these delicious and quick snacks. Don’t worry we’ve got you covered, just stay tuned!
Start with preheating the oven at 180°C. In a bowl, mix melted butter, flour, almond extract, salt, baking powder, caster sugar and egg. Mix until batter is a nice consistency. That’s it! You don’t even need an electric mixer for this.
In an 8inch baking tray place a baking paper and butter the walls of the tray. Pour half of the batter into the tray. Then put some chopped almonds and pour rest of the mixture. Put rest of the almonds on the top of this.
Put it to bake in the oven for about 15-20 mins. Stick a toothpick through, if it comes out clean then your cake is ready. Let it cool down for 10 mins before removing it from the tray. Cut the cake with a biscuit cutter. Alternatively, you can use any muffin baking tray or straight-sided bun tins if you don’t have a biscuit cutter.
You can eat as it is or put any frosting on them. We enjoyed them as they are with a nice blob of fresh cream and a perfect cappuccino with our Big Shot 100% Arabica coffee beans.
This toothsome exotic snack from India is very common with tea. You all know we do things differently at Jones Brothers Coffee, so weirdly enough we decided to have them with coffee. It was delicious give it a try. You won’t be disappointed.
Preheat the oven to 180°C. Put all the spices including onion, chopped chili and coriander into the mashed potatoes. Mix until finely combined and your filling is ready.
Cut puff pastry sheet into 4 pieces. Place a spoon of filling on one corner of the sheet and fold into triangular shape. Use some water to close the ends.
Place all the samosas on a baking tray and bake for 15-20 mins or until the pastry is lightly browned.
Enjoy with a delicious mango chutney and a cup of coffee. We used our Revive capsules to compliment perfectly with the flavours of the samosa.
Probably the easiest recipe you have made up until now. Add all the ingredients in a food blender. You’ve got to blend until they are combined. Roll into small golf size balls and voila!
Enjoy with a delicious cup of fresh filter coffee. We had our favorite Italian Lover with these lovely mini balls.
What is amazing about the coffee snacks that they exist in varieties from all around the world. Let us know what you typically have with coffee in your country. Who knows, maybe we’ll treat ourselves to that snack and write about it on our blog. Send us your recipes at email@example.com
The Bean Team
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Specialty coffee beans from the Chiang Mai region in Northern Thailand with tasting notes of light peach, white grape, pink grapefruit and chai spiced undertone. Medium body, light cinnamon and dark chocolate aftertaste.
Punch in the face, strong, bold coffee. Espresso whole bean coffee.
Try all our beautiful dark-roast blends for a great trial price. Espresso whole bean coffees. **First order only.** **This item is currently out of stock**
A wonderful 4 origin blend of Central and South American coffees with the spicy addition from Indonesia. With sweet hints of marzipan and caramel, dark chocolate overtones and low to medium acidity.
Single origin, micro-lot specialty coffee beans from Colombia with tasting notes of stone fruit sweetness, caramel, marzipan and cookies. Light spice undertone. Full bodied and balanced coffee.
Single origin, specialty coffee beans from Ethiopia with a light and floral aroma and a hint of lemons, it transforms into a delicious sweet treat.
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