While I totally respect the black coffee drinker, I prefer coffee with an extra kick. Or at the very least, a little extra flavor enhancement. Unfortunately, since having my son, I've become Lactose intolerant. So, I really need to get creative if I want more than sugar in my cuppa!
In honor of National Coffee Day, and my love for all things coffee, I have partnered with my favorite 100% dairy, but Lactose free family, LACTAID® , to share a few fun recipes to help you celebrate National Coffee Day In Style. That's right, get ready to start pinning Lattes, cupcakes, ice cream and more!
Photo Credit: Sheknows.com Recipe: BirchCoffee.com
- 1 1/2 tablespoons Pumpkin spice simple syrup
- 1/3 cup brewed espresso, like Birch Coffee Emma’s Espresso
- 1 cup of LACTAID® Milk (whole or skim)
- 1 1/2 cup water
- 1 1/2 cup organic cane sugar
- 1 tablespoon ground ginger
- 1 tablespoon ground nutmeg
- 2 teaspoons ground cloves
- 2 teaspoons ground all-spice
- Bring about 1 1/2 cups of water to a boil.
- Pour boiling water over spices and sugar in a quart container.
- Whisk lightly until contents dissolve into water.
- Transfer to a jar and refrigerate.
- Add Pumpkin spice simple syrup to mug.
- Brew espresso (like Birch Coffee Emma’s Espresso), using either Chemex, standard drip method or home espresso machine.
- Pour espresso shot over simple syrup in mug.
- Bring 1 cup of LACTAID® Milk to 140 degrees Fahrenheit.
- 2 1/2 cups all purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2/3 cups butter (softened)
- 1 3/4 cups coconut sugar
- 1 1/2 tsp vanilla
- 2 eggs
- 1 cup LACTAID® Whole Milk
- 1/4 cup cold brew concentrate, like Birch Coffee Cold Brew concentrate
- 2 tsp finely ground coffee
- 1/3 cup butter
- 4 cups sifted powdered sugar
- 1/2 cup cocoa powder
- 1/8 cup LACTAID® Whole Milk
- 1/8 cup cold brew concentrate, like Birch Coffee Cold Brew concentrate
- 1 1/2 tsp vanilla
- Preheat oven to 350 degrees Fahrenheit and line muffin cups.
- Cream together butter and coconut sugar in large bowl until light and fluffy.
- Add in eggs, one at a time, beating well.
- Combine flour, salt and baking powder.
- Add flour mixture and LACTAID® Whole Milk alternatively to butter mixture.
- Stir in vanilla and Birch Coffee Cold Brew concentrate until just combined.
- Divide evenly among muffin cups and bake for 23 minutes. Let cool in pans for one (1) hour before frosting.
- Mix butter until creamy with an electric beater on medium speed.
- Add the remaining ingredients and mix together until smooth.
- Frost cupcakes
- 2 teaspoons instant coffee granules, regular or decaffeinated
- 4 tablespoons boiling water
- 1 3/4 cups LACTAID® Chocolate Lowfat Milk
- 1/2 teaspoon almond extract
- Whipped nondairy dessert topping (optional)
- Dissolve instant coffee into boiling water. Add in LACTAID® Chocolate Lowfat Milk, and almond extract and stir.
- Serve over ice.
- Fudge Sauce:
- 3 tablespoons butter
- 2/3 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1/2 cup LACTAID® Whole Milk
- 1/2 teaspoon vanilla
- Ice Cream:
- 3 eggs, beaten
- 4 cups LACTAID® Whole Milk
- 1 cup sugar
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon instant coffee crystals
- Prepare Fudge Sauce. In a small saucepan melt butter over low heat. Stir in 2/3 cup sugar and 1/3 cup unsweetened cocoa powder until nearly smooth. Stir in 1/2 cup LACTAID® Whole Milk. Heat and stir until mixture comes to boil and is smooth. Remove from heat. Stir in vanilla. Cool slightly; cover and chill.
- In a medium saucepan combine eggs and 2 cups of the LACTAID®Whole Milk. Stir in sugar, cocoa powder, and coffee crystals. Cook and stir over medium heat until mixture coats a metal spoon (about 5 minutes). Stir in remaining 2 cups LACTAID® Whole Milk.
- Cover the surface with plastic wrap. Refrigerate several hours or overnight until completely chilled. (Or, place the saucepan in a sink of ice water to chill quickly.)
- Freeze in a 4- to 5-quart ice cream freezer according to manufacturer’s directions. Remove ice cream paddle. Stir in the chilled Fudge Sauce just until swirled.
- 4 1/4 cups all-purpose flour
- 1 package active dry yeast
- 1 cup LACTAID® Reduced Fat Milk
- 1/3 cup granulated sugar
- 1/3 cup butter
- 1/2 teaspoon salt
- 2 eggs
- Almond Filling:
- 1/3 cup granulated sugar
- 2 tablespoons butter, softened
- 1/4 teaspoon ground cardamom or cinnamon
- 1/2 cup ground almonds
- 1 cup sifted powdered sugar
- 1 teaspoon vanilla extract
- 3 teaspoons LACTAID® Reduced Fat Milk
- 2 tablespoons sliced almonds, toasted
- In a large mixing bowl combine 2 cups of the flour and the yeast. In a small saucepan heat and stir 1 cup LACTAID® Reduced Fat Milk, 1/3 cup granulated sugar, butter, and salt just until warm (120 to 130 degrees F) and butter almost melts. Add to flour mixture; add eggs. Beat with an electric mixer on low speed for 30 seconds, scraping the side of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
- Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl, turning once to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
- For almond filling, in a small bowl stir together 1/3 cup sugar, 2 tablespoons butter, softened, and 1/4 teaspoon ground cardamom or cinnamon with a wooden spoon until well combined. Stir in 1/2 cup ground almonds. Set aside.
- Punch dough down. Turn dough out onto a lightly floured surface. Cover; let rest 10 minutes. Meanwhile, lightly grease a large baking sheet.
- Roll dough to an 18x12-inch rectangle. Sprinkle with Almond Filling, spreading evenly. Roll up into a spiral, starting from a long side. Pinch seam to seal. Place seam side down, on prepared baking sheet. Shape into a ring; press ends together to seal. Using kitchen scissors, snip at 1-inch intervals, making each cut two-thirds of the way to center. Gently turn each section slightly to a side. Cover and let rise in warm place until nearly double in size (about 30 minutes).
- Bake in a 350 degree F oven about 25 minutes or until bread sounds hollow when lightly tapped and top is golden brown. Transfer to a wire rack and let cool.
- For icing, in a small bowl combine the powdered sugar, vanilla, and enough of the 3 teaspoons LACTAID® Reduced Fat Milk to make of drizzling consistency. Drizzle over bread. Top with sliced almonds.
|The LACTAID® Brand’s No More Dairy Envy campaign is all about helping consumers learn how they can experience the full joy of dairy without the consequences and provide opportunities for consumers to enjoy 100% real dairy without any discomfort.|
Want to win a LACTAID® National Coffee Day prize-pack, complete with LACTAID® Milk, an exclusive Birch Coffee roast and other premium coffee gear? visit LACTAID® on Facebook and Twitter for the chance to win!
Check out www.Lactaid.com to download coupons with up to $4 in savings.
- Dairy Envy is at an all time high on National Coffee Day when those sensitive to dairy can’t take advantage of all the delicious creamy coffee creations without facing discomfort later.
- LACTAID® will help those sensitive to dairy combat Dairy Envy and celebrate National Coffee Day by giving them the opportunity to enjoy a complimentary creamy and delicious LACTAID® Latte made with Birch Coffee.