Our Roasts
 

Irish Cream Recipe
Valentine's Elixir™ can be found here seasonally, mid January through February 14th. When out of season, experiment with our other coffee blends here or for organic coffee here.

Iced Coffee Recipes


Try Deadman's Reach & Resurrection Blend cold Brewed


Deadman on Ice


Iced Coffee with Deadman's swizzle sticks

We put on our lab coats, synced our watches and did some super-secret scientific mumbo-jumbo for this project. In our quest for the ULTIMATE coffee to ice, we compared Skookum Blend® vs. Dharma Beans® vs. Deadman’s Reach® vs. Resurrection Blend® vs. Bruin Blend® vs. Breakfast Blend vs Three Peckered Billy Goat®. Whew! Drum roll please…

…The winner was Deadman’s Reach but close second was Resurrection Blend, for a transcendent iced elixir.

Prepare ahead and keep a gallon or so in the fridge. For a single serving we used about 1 Tbs of sweetened condensed milk and added it to about 6 oz of strong coffee (we used 1 overflowing TBS of whole bean coffee freshly ground and prepared with a Melitta filter cone) – you may wish to adjust this ratio and brewing methods to your own buds. Cool and add ice.

Make your own Deadman's Reach swizzle sticks: Download the printables here (pdf).



Coffee Ice Cubes

Coffee Ice Cubes


Everyone is always worrying about how the ice in their iced coffee makes it diluted, why not make some coffee ice cubes for your brew? Then the coffee is full strength and you get the ever wonderful Raven's Brew taste without those darn ice cubes diluting it down. (Thank you to Eve Hammond of Seattle, WA who sent us this tip.)


Homemade Vanilla Syrup


A double dose of vanilla makes this syrup twice as divine. It’s so easy to make and so unbelievably good that you’ll never want to be without it ever again.

Ingredients

1 cup granulated sugar
1 cup water
1 vanilla bean, sliced open vertically and seeds scraped
2 teaspoons vanilla extract

Instructions

Add sugar, water, and vanilla bean to a small saucepan over medium heat. Bring to boil a full boil, then remove from heat. Let sit for at least ½ hour (up to 2 hours). Add vanilla extract. Pour syrup over a fine-mesh sieve to catch the vanilla pod and any pieces. Store refrigerated in an airtight jar; keeps up to 2 weeks. (Thank you to Jenna Sherman who alerted us to this, and the recipe below, from Kitchen Treaty. Check out some of the fabulous recipes at www.kitchentreaty.com. Used with permission.)


Creamy Vanilla Iced Coffee


Iced Coffee with cream

Sweet vanilla syrup mellows this creamy-yet-potent iced coffee. Be sure you have lots of cold-brewed iced coffee on hand when you make this for the first time, because you will want more immediately. Guaranteed.

Ingredients (Yield: 1 glass)

Ice or coffee ice cubes
1 cup cold-brewed iced coffee
2 tablespoons vanilla syrup
Half-and-half

Instructions

Fill a glass with ice cubes. Add cold-brewed coffee, 2 tablespoons of vanilla syrup (use less for a less sweet coffee), and half and half to desired point of creaminess. Serve. (Thank you to Kare at Kitchen Treaty for allowing us post this and the recipe above. Check out some of the fabulous recipes at www.kitchentreaty.com.)


Blueberry Bubble Coffee


Well, we have to admit it: we couldn't comfortably wrap our minds around adding blueberry anything to coffee. However it was a simple recipe and so we gave it a try. To our utter amazement, it was a refreshing and pleasing combination. Choose the smaller (ie. normal sized) blueberries rather than the humongous variety. Use a bubble tea straw with this fun and textured drink. (Thank you to Trampes & Lynn Woellert who sent us this recipe.)

1 cup coffee, Deadman's Reach
1 cup cubed ice
2 tsp. half & half
1 packet raw sugar
2 TBSP Blueberry Bubbles (recipe below)

Mix half & half and sugar in the coffee. Cool until warm. Add blueberry pie filling and stir well. Cool more if needed. Pour over ice, stir and enjoy! This fits in one of those 12 oz to-go cups with a lid.


Blueberry Bubbles


3 cups fresh (or frozen if out of season) fully ripe blueberries
1 cup sugar
1/4 cup flour or 2 TBSP cornstarch
1 TBSP butter (we left this out when we tested the recipe, but for the adventurous we have included it here).

Place blueberries in a medium saucepan. Mix the sugar and cornstarch with blueberries. Cook over low heat until juicy and stir until thickened. Turn off heat and add butter (optional) and stir. Eat or use warm or cool and put in fridge in a Tupperware with lid. Very nice on ice cream too. Enjoy!


   
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