If you read the recipe for my Irish coffee brownie cupcakes, you already know how to use coffee beans to flavor your cupcakes. In case you missed it, I wanted to call out the method in a separate post. Use this technique in any recipe that calls for milk.
- An equal quantity of whole milk and roasted coffee beans (i.e. 1 cup milk and 1 cup roasted coffee beans). Use slightly more milk than you’ll need for the dessert recipe as you’ll lose some during the infusion process. I used 1 cup of milk for a cupcake recipe that called for 3/4 cup.
- In a saucepan on medium-high, heat milk and coffee beans until just boiling.
- Remove from heat, cover, and steep for fifteen minutes.
- Using a sieve, remove the beans from the milk and set the milk aside to use in your recipe.
Do You Prefer Tea?
Be sure to check out my post on baking with tea.