After serving coffee to farm stand members, sometimes we get stuck with leftover coffee. If it were summer, we would easily whip up a glass of cold brew. But living without central heating, drinking anything ice cold is rather discomforting.
What to do with a glass of leftover brew? I didn’t want to “toss” it out. So, did a quick internet search and found that leftover coffee makes quite a remarkable pudding (especially for coffee lovers).
“Why not try it?” we thought. Sure ’nuff, we made it and folks LOVED it! Not too sweet with just a hint of coffee.
- 1/4 cup sugar
- 4 tablespoons all-purpose flour
- Pinch salt
- 2 cups cold strong coffee
- 2 egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 1/2 cup heavy whipping cream, whipped until stiff
- Additional whipped cream, optional
- Shaved bittersweet chocolate, optional
- In a large saucepan, combine the sugar, flour and salt. Stir in coffee until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
- Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in vanilla. Cool. Fold in whipping cream. Chill. Garnish with additional whipped cream and chocolate if desired.
What uses do you have for grounds around your homestead?