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Now, we know what you're thinking: Coffee syrup? Isn't that a lot of work? Am I supposed to just put it on my pancakes? 

Well, the first thing to clear up is the difficulty level. It is incredibly easy to make your own coffee syrup. The total time sits at about 20 minutes and most of that time the syrup is reducing on its own on the stove. While this syrup is wonderful on pancakes, the possibilities are almost endless. Mix it into a cocktail for a unique and subtle barrel aged smokiness, add it into just about any baked good, drizzle it over ice cream or popcorn.  

All you need is two ingredients: brewed coffee and sugar. 

It really is that simple. So what are you waiting for?

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Ingredients

• 1 cup strongly brewed coffee (We used our Moonshine blend)
• 1 cup sugar*

* Be aware that different types of sugar will result is varying types of syrup. White sugar produces a more viscous syrup while brown sugar will result in something closer to molasses. We used a raw organic sugar and loved the results!

Instructions

1. Combine the coffee and syrup in a small saucepan on medium to high heat.
2. Bring the mixture to a boil then reduce to a low simmer. 
3. Let the mixture simmer for ten to fifteen minutes, stirring occasionally. Watch the mixture to make sure it does not boil over at any point during this process. If you see it begin to rise, remove from heat and stir gently until the mixture lowers once more, then return to heat. We had a few close calls with this so be sure you are keeping an eye on things throughout the entire process to be safe.
4. After the allotted time has passed and the sugar has completely dissolved, remove the mixture from heat and allow it to cool.
5. Once cooled, pour mixture into an airtight container. This syrup can be stored in the refrigerator for up to two weeks. Although we doubt it will make it that long.

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#WhiskeyBarrelCoffee #WBCRecipe #BarrelAgedCoffe

When we think of classic game day eats, the first thing that comes to mind is chicken wings. So ,naturally, when we were brainstorming for this tailgating series the first item to make our list was a good wing recipe. This is the first of what we are certain to be many variations on game day chicken wings. Spiced to perfection, this coffee rubbed chicken wing is savory and sweet with a smokey whiskey finish brought on by the addition of our barrel aged coffee. 

CLICK HERE to purchase your bag of Angel's Share & don't forget to use the code 'SBWEEK17' at checkout for 15% off of your purchase! Code valid until 11:59 pm MST Thursday February 2, 2017.

This recipe was adapted from Food Well Said. The best part about any wing recipe is that is can be easily adapted to suit your preferences. Feel free to throw these on the grill instead of baking them or experiment with a spiced coffee glaze to use on crispy fried chicken wings.

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Ingredients

• 2 lbs chicken wings
• 1 cup strongly brewed Angel's Share coffee
• 1 bay leaf
• 2 1/2 tbsp salt
• 2 1/2 tbsp finely ground Angel's Share coffee
• 1 tbsp ground black pepper
• 2 tsp paprika
• 1 1/2 tsp garlic powder
• 2 tsp dried oregano
• 1/2 tsp cayenne
• 3 tbsp maple syrup

Instructions

1.  Place the chicken wings in a large shallow dish and cover with the brewed coffee. Add the bay leaf into the container, cover and marinate in the fridge for at least four hours.
2. Preheat the oven to 350 degrees. Line a rimmed backing sheet with foil and place a baking rack on top. Measure out the maple syrup into a small bowl and set aside.
3. Drain the wings and pat dry with a clean paper towel. 
4. In a large bowl, toss the wings in the spice mixture. Once evenly coated, arrange the wings onto the baking rack.
5. Cook the wings for 20 minutes.
6. Remove and brush each wing with maple syrup. This should use roughly half of the maple syrup. Return the wings to the oven and cook for an additional 10-15 minutes.
7. Remove the wings once again, flip each wing over, and brush with the remaining maple syrup.
8. Return the wings to the oven and broil on low for 5-10 minutes.

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#WhiskeyBarrelCoffee #WBCRecipe #BarrelAgedCoffee

Puppy Chow, Muddy Buddies, Chocolate Chex - whatever you might call it, it's delicious. It's hard to go wrong with chocolate, butter, peanut butter and sugar. While there are numerous variations on this sweet treat, the classic combo is definitely our favorite. We took this recipe to the next level by incorporating strongly brewed Angel's Share coffee. This adds a layer of depth that pairs nicely with the chocolate and peanut butter combo. Based on how quickly this disappeared on tasting day, we recommend making a double batch!

CLICK HERE to purchase your bag of Angel's Share & don't forget to use the code 'SBWEEK17' at checkout for 15% off of your purchase! Code valid until 11:59 pm MST Thursday February 2, 2017.

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Ingredients

• 5 cups Corn Chex cereal
• 1 1/2 cups strongly brewed Angel's Share coffee
• 2 cups semisweet chocolate chips
• 1/2 cup smooth peanut butter
• 1/4 cup salted butter
• 1 teaspoon vanilla
• 2 cups powdered sugar
• Optional: 2 tbsp finely ground Angel's Share coffee

Instructions

1. In a medium microwavable bowl, combine the chocolate chips, butter, and peanut butter. Microwave for 45 seconds, stir, and microwave for another 30 seconds.
2. Stir in the brewed coffee and vanilla.
3. In a large bowl, combine the corn cereal and chocolate mixture. 
4. Once the cereal is completely coated with the chocolate mixture, transfer to a gallon plastic bag with a zip closure. Pour the powdered sugar into the bag, close, and shake until the cereal pieces are covered in powdered sugar.
5. Optional: Add the finely ground Angel's Share coffee with the powdered sugar for an even stronger coffee flavor.

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No Super Bowl party is complete without a solid snack mix. Everyone is reaching for that bowl between plays while they wait for main course. This snack mix disappeared in a single afternoon during taste testing at the office so we can confidently say that this is a crowd pleaser. The coffee comes through on the finish and lingers in your mouth after the other flavors have subsided, much like the whiskey finish in our barrel aged coffees. Give this snack mix a try - it just might be your new go-to party mix.

CLICK HERE to purchase your bag of Angel's Share & don't forget to use the code 'SBWEEK17' at checkout for 15% off of your purchase! Code valid until 11:59 pm MST Thursday February 2, 2017.

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Ingredients

For The Snack Mix Base

• 3 cups Corn or rice cereal squares
• 3 cups Small pretzels
• 1-2 cups Cheddar crackers
• 1-2 cups Roasted salted peanuts

For The Spices

• ½ cup Unsalted butter or olive oil
• 3 tbsps. Whiskey Barrel Coffee Angel's Share Blend, finely ground
• 1 tbsp. Sugar
• 2 tsps. Chili powder
• ½ tsp. Salt
• ½ tsp. Ground cumin
• ¼ tsp. cayenne (optional for some heat, we recommend it though)

Instructions

1. Preheat the oven to 250 degrees. Line a rimmed baking sheet with foil and set aside.
2. Combine the snack mix base ingredients in a large bowl and mix together. 
3. Melt the butter in a small microwavable bowl. Once melted completely, incorporate the spices. 
4. Pour the butter and spice mixture over the snack mix base and stir until all pieces are coated. 
5. Transfer the mix onto the lined baking sheet and spread into a single even layer. 
6. Bake for 25 minutes, stirring occasionally. 

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#WhiskeyBarrelCoffee #WBCRecipe #BarrelAgedCoffee

Brownies - such a simple treat that always seems to be a crowd pleaser. Add our barrel aged coffee and you've got yourself a unique holiday favorite! This recipe is easy enough for the kids to help with and easy to serve. We recommend pairing these tasty squares with a Whiskey Barrel Coffee latte or espresso for the perfect ending to a festive evening. Give them a try and send us your pictures using the hashtag #WBCrecipe

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Ingredients 

• 3/4 cup coconut oil
• 5 ounces dark chocolate
• 1 cup brown sugar
• 3 ounces of Angel's Share espresso *
• 3 eggs
• 1 teaspoon salt
• 1 cup flour (We used white whole wheat but you can substitute for your preferred type)

* Or strongly brewed Angel's Share - use approximately 5 ounces if you want an equally strong coffee flavor using brewed coffee.

Directions

1. Preheat oven to 350 degrees.
2. In a medium saucepan on low heat, stir together the coconut oil and chocolate. Remove from heat.
3. Using a whisk, mix the brown sugar and espresso into the mixture. This can be added straight into the saucepan.
4. Whisk in the eggs **
5. Add the flour and salt until combined. 
6. Pour into a 9-inch square baking dish and bake for 25 minutes. 
7. To serve, you can do two things. You can put the brownies into the fridge and allow them to set for a for solid fudge texture or you can serve warm straight out of the oven for a more gooey texture. We took things up a notch with a coffee caramel drizzle as well!

** Make sure that the mixture has cooled. If you try to incorporate the eggs when the mixture is hot, you will end up with scrambled eggs.

 As it is autumn, everywhere we turn we see something new about a pumpkin food here or a pumpkin drink there. But the fall season isn't all about the pumpkin - there are so many other delightful spices that deserve their time to shine. This baked donut recipe includes classics like cinnamon and clove to compliment the sweet and complex notes present in Whiskey Barrel Coffee. When we took these around the office for a taste test we were told that this is the perfect fall treat and we couldn't agree more. Give them a try and send us your pictures using the hashtag #WBCrecipe

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Ingredients

For The Donuts...

• 1 cup flour
• 3/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon cinnamon
• dash of ground clove
• 3 tablespoons powder ground Whiskey Barrel Coffee
• 1/4 teaspoon salt
• 1/4 cup brown sugar
• 1 egg
• 1/4 cup applesauce
• 2 tablespoons milk
• 2 tablespoons melted butter

 For The Glaze...

• 2 tablespoons melted butter
• 1/2 cup powdered sugar
• 1/4 cup brown sugar
• 1 tablespoon milk
• 3 tablespoons espresso

Directions

1. Preheat oven to 350 degrees.
2. Mix all of the dry ingredients together in a large bowl.
3. Stir in the moist ingredients. 
4. Spoon batter into a piping bag and pipe the batter into the greased donut pan. If you do not have a piping bag, simply spoon the mixture into a large zip bag and cut off the corner.
5. Bake for 8 minutes. Remove from the oven, place donuts on a cooling rack.
6. To make the glaze, whisk all of the ingredients together in a medium bowl. You want the glaze to be a bit thicker to achieve the solid opaque coloring.
7. Dip each donut into the glaze, allowing the glaze to cover roughly half of the donut. Pull the donut out of the glaze and allow the excess to drip off before flipping the donut and returning it to the cooling rack.
8. Allow the glaze to set and enjoy!

While we love the classic coffee and chocolate baking combination, we decided to try something a little bit lighter this time around. These fluffy vanilla cupcakes, drizzled with fresh espresso and topped with Whiskey Barrel Coffee buttercream frosting turned out to be the perfect alternative! Give them a try and be sure to post a photo of your delicious creation, using #whiskeybarrelcoffee so we can find it.

*Recipe adapted from "Amy Sedaris's Vanilla Cupcakes" by Epicurious*

Makes 12 cupcakes, hand mixer or stand mixer recommended.

Ingredients

For Cakes:

• 3/4 stick of butter (approx. 6 oz)
• 3/4 cup of sugar
• 1 egg
• 1 teaspoon pure vanilla extract
• 1 1/4 teaspoons baking powder
• 1/8 teaspoon salt
• 1 1/4 cups all-purpose flour
• 3/4 cup milk
• Approximately 1/2 cup of Whiskey Barrel Coffee, strongly brewed

For Buttercream Frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar, sifted
• 3 tablespoons Whiskey Barrel Coffee espresso or strongly brewed coffee

Directions

Cupcakes:

1.  Preheat oven to 375 degrees
2. Put butter in medium sized bowl and mix until smooth. 
3. Add sugar and mix well. Add egg and mix well.
4.  Add remaining ingredients (flour, vanilla, baking powder, salt, and milk) and mix well.
5. Place cupcake liners into muffin tin and fill each cup until it is about 3/4 full. This will allow room for rising without resulting in a very rounded top.
6.  Bake for 20 minutes. You know the cake is done when you can press lightly on the top with your finger and it bounces back. 
7. Using a fork or a toothpick, gently poke holes across the top of each cupcake. Drizzle Whiskey Barrel Coffee over the holes to infuse the cake with a bit of unique flavor. Soak to taste but be careful not to drown the cake and make it soggy.

Whiskey Barrel Coffee Buttercream Frosting:

1.  Place softened butter and sifted powdered sugar is bowl with high sides (this will prevent spray when mixing) and mix slowly until incorporated.
2. Add Whiskey Barrel Coffee and gently fold into the mixture.

• Note: You can add more Whiskey Barrel Coffee if you like but be aware that it will quickly change the consistency of the frosting. If you run into the problem, you will need to add more butter and sugar in small increments to build it up again.

We all remember those summer days as a child spent in the sunshine, running after the ice cream truck in search of relief from the heat. While adults might not fit in chasing after a truck blaring out that classic sound, that doesn't mean we can't partake in our own way.

Enter Whiskey Barrel Coffee fudgsicles. The perfect balance between a refreshing iced summer treat and a decadent pick-me-up. With only three ingredients, these fudgsicles are incredibly easy to make. The hardest part will be waiting for them to freeze. 

Makes 4 Popsicles

Ingredients

• 1 cup espresso (or strongly brewed coffee)
• 2/3 cup sweetened condensed milk
• 1 to 1.5 tablespoons unsweetened Dutch processed cocoa powder
• Popsicle Molds

** This recipe can be adapted by using milk alternative. We tried using soy milk (about 1 full cup as opposed to the 2/3 required by the sweetened condensed milk) and they were just as delicious with coffee flavor only a little less present.

Instructions

1. Whisk fresh espresso (or brewed coffee) and sweetened condensed milk together.
2. Add 1 tablespoon of cocoa powder, mixing thoroughly. A warm espresso/milk mixture will make this step much easier. If you try to mix the cocoa powder into a room temperature or cold mixture, it will clump.
3. Carefully pour mixture into popsicle molds. This mixture does not expand very much so you will only need to leave about a quarter inch of space at the top of each mold.
4. Freeze on an even surface for 8 hours (We left ours overnight to be safe).
5. To remove the fudgesicles, run warm water across the outside of the popsicle mold to release the edges. After about 20 seconds you should be able to remove your Whiskey Barrel Coffee fudgesicles easily. Monitor the mold as you run the warm water- you don’t want to melt the fudgesicle.

This unique homemade Irish cream is bound to be a new favorite. Heavy cream, cocoa powder, and vanilla combine with our Whiskey Barrel Coffee to create a decadent St. Patrick’s Day treat. It might be non-alcoholic but you still get a strong whiskey finish to create a truly authentic experience.  

 This irish cream is great on its own or added into your evening coffee- we’d love to see the creative ways you use this recipe! Whip up a batch or two, sit with friends and enjoy.

Ingredients:

• 3/4 cup Whiskey Barrel Coffee espresso, roughly three espresso shots**
• 1 cup heavy whipping cream
• 1.5 to 2 teaspoons cocoa powder
• 1 teaspoon Madagascar vanilla extract
• 14 oz (1 can) sweetened condensed milk

**While we recommend using espresso in this recipe, we understand that not everyone is able to make espresso at home. You are more than welcome to use more traditional brewing methods but you will need to use more liquid to get the same Whiskey Barrel Coffee taste. Please note that this might result in a less creamy beverage.

Instructions:

1. Thoroughly mix cocoa powder and roughly 2 tablespoons of the heavy whipping cream to make a smooth paste.
2. Slowly add remaining cream in small increments, making sure to mixing thoroughly before adding additional cream.
3. Add Madagascar vanilla extract and sweetened condensed milk, stir to combine.
4. Add Whiskey Barrel Coffee, stir to combine.
5. Pour into large, sealable container and refrigerate. We chose to use a large glass Bormioli Rocco canning jar.
6. To serve, pour over ice and enjoy!

If you make this drink or use Whiskey Barrel Coffee in another recipe, we would love to see it. Post a picture on Instagram using #WBCBaking #whiskeybarrelcoffee or #WBCCooking and we will regram our favorites!

In addition to redefining the coffee experience, Whiskey Barrel Coffee is also a versatile ingredient that can be used to make holiday recipes even more special. We frequently use Whiskey Barrel Coffee to change up anything from a steak rub to a whipped cream, but this holiday season we are focusing on dessert.  We have turned a standard chocolate bundt cake into a special dessert people won’t be able to stop talking about.

Dark Roast Whiskey Barrel Coffee is incorporated in both parts of the recipe in order to infuse the cake with strong hints of its whiskey and coffee flavors. We hope you enjoy this first recipe as much as we do! This uniquely flavored chocolate bundt cake is perfect for any holiday gathering and has proven to be a real crowd-pleaser.

* This bundt cake recipe was adapted from a recipe that can be found on Epicurious.com | The glaze is entirely our own. 

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WHISKEY BARREL COFFEE CHOCOLATE BUNDT CAKE with Whiskey Barrel Coffee Glaze

Ingredients:

For Cake

• 2 cups strongly brewed Dark Roast Whiskey Barrel Coffee
• 1 cup salted butter
• 2 cups sugar
• 1 cup unsweetened cocoa powder + extra for dusting bundt pan
• 2 large eggs
• 2 cups all-purpose flour
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla

For Glaze

• 2/3 cup powdered sugar
• 2 tablespoons strongly brewed dark roast Whiskey Barrel Coffee
• 1 tablespoon milk (We used 2%- you can use whatever you prefer)

Instructions:

For Cake

1. Preheat oven to 325 degrees. 

2. Butter bundt pan and dust cocoa powder across the entire pan. Knock out excess.

3.Heat coffee, butter and cocoa powder in a medium saucepan, whisking regularly until butter is melted. Remove from heat, add sugar, whisk until fully dissolved (check that there isn't sugar stuck to the bottom of the saucepan). Transfer to a large mixing bowl.

4. Mix flour, baking soda, and salt in a separate bowl.

5. Whisk together eggs and vanilla in a small bowl. Add this mixture to the chocolate mixture. Combine well.

6. Add flour mixture into the chocolate mixture. Whisk well, making sure that there are no pockets of flour or baking soda. Batter will be rather thin and bubbly.

7. Pour batter into pre-prepared bundt pan. Bake for 45-50 minutes. To test if it is fully baked, insert toothpick. If the toothpick comes out clean, your cake is done.

8. Let cake cool, inside bundt pan, for at least twenty minutes. Run a knife down the sides of the cake to ensure that it does not stick. Invert cake onto cooling rack. 

For Glaze

1. In a small bowl, whisk together powdered sugar, Whiskey Barrel Coffee, and milk.

2. Drizzle the glaze over the entire cake. The glaze will gradually soak into the cake. We recommend layering on the glaze for a stronger, more even flavor. 

3. Optional: Once the cake has cooled and the glaze has fully soaked in, lightly dust the top with powdered sugar for a clean sophisticated look.

NOTE: You can adjust the amount of each ingredient to suit your preferences. If you would like a thicker glaze, you can use more sugar or substitute the milk for cream. 

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If you make this cake or use Whiskey Barrel Coffee in another recipe, we would love to see it.  Post a picture on instagram using #WBCBaking #whiskeybarrelcoffee or #WBCCooking and we will let you know what we think!