4 instant coffee recipes to avoid the daylight savings slump

Instant Coffee recipes to catch the clocks

Instant coffee — the fastest way to caffeinate when you have an hour less in your day. Not only is it great for a quick brew, but it adds depth in baking recipes, cocktail recipes, steak rubs and more. We compiled some of our favorite instant recipes below so you can check off your to-do list and spend more time outside taking in the extra daylight. If you're lucky, you might just catch up with the clocks fast enough to have some extra time left over for the elusive coffee nap. 

 [Photo credit: Chelsea Audibert via Unsplash]

Death Whipped Coffee

Ingredients (for one serving):

• 1 tbsp Death Wish Instant coffee

• 1 tbsp sugar

• 1 tbsp hot water

• ¾ cup milk

Directions:

1. Mix instant coffee, sugar, and hot water into a small mixing bowl.

2. Beat mixture for 3 to 5 minutes, until the color changes to golden brown and consistency becomes thick

3. Pour the milk into a glass with a few ice cubes and top with coffee mixture — it'll look like an inverted cappuccino.

[Photo credit: Unsplash] 

Coffee-infused Dry Rub

Ingredients:

• 2 ribeye steaks 
• 1 pouch Death Wish Instant Coffee (or about 1 and 1/4 tablespoons of ground coffee)
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon ground mustard
• 1 teaspoon salt (Kosher salt will give you more flavor)
• 1 teaspoon coarse ground pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon oregano

Directions:

1. Combine all ingredients in a small bowl.

2. Sprinkle coffee-infused ribeye steak dry rub over both sides of each steak, patting the first layer of rub into the steaks and then applying a second layer.

3. Grill steaks on a medium-high grill, turning over every 5 minutes until your desired temperature is reached.

4. Take steaks off the grill and let rest for 5 minutes before cutting and serving.

[Photo Credit: Charisse Kenion via Unsplash]

Coffee-infused Brownies 

Ingredients:

• 12 ounces semi-sweet or bittersweet chocolate

• 8 tablespoons unsalted butter

• 1/2 cup granulated sugar

• 1/2 cup packed light or dark brown sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 cup all-purpose flour

• 2 tablespoons unsweetened cocoa powder

• 2 tablespoons Death Wish Dark Roast Instant Coffee

• 1/2 teaspoon salt

• 1/4 teaspoon baking powder

 Instructions:

1. Preheat oven to 350 F.

2. Coat an 8x8 pan with cooking spray.

3. Coarsely chop 12 ounces of semi-sweet or bittersweet chocolate. Place in a medium microwave-safe bowl and add 1 stick unsalted butter. Microwave in 30-second intervals, stirring between each, until the mixture is melted and smooth for about 1 1/2 minutes.

4. Add 1/2 cup granulated sugar, 1/2 cup packed brown sugar and whisk to combine. Then add 2 large eggs, 1 teaspoon vanilla extract and whisk to combine again.

5. Place 1 cup all-purpose flour, 2 tablespoons unsweetened cocoa powder, 2 tablespoons Death Wish Dark Roast Instant Coffee, 1/2 teaspoon kosher salt and 1/4 teaspoon baking powder in a small bowl. Then whisk to combine.

6. Pour the flour mixture into the chocolate mixture and stir until just combined with no streaks of flour. Transfer the batter to the baking pan and spread into an even layer.

7. Bake for about 35 minutes.

[Photo Credit: Jennifer Pallian via Unsplash]

Instant Death by Chocolate Cookies 

Ingredients:

• 2 1/4 cups all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 4 teaspoons Death Wish Dark Roast Instant Coffee

• 1 1/2 teaspoons warm water

• 3/4 cups granulated sugar

• 3/4 cup packed brown sugar

• 1 stick unsalted butter, melted

• 2 large eggs

• 1 teaspoon vanilla extract

• 1-2 cups chocolate chips

• Extras: 1/4 chopped walnuts

Directions:

1. Preheat oven to 350 F. Grease cookie sheets.

2. In a medium bowl, mix together butter, sugar and Death Wish Dark Roast Instant Coffee until it's a creamy texture.

3. Beat in the eggs, flour, vanilla, chocolate chips and chopped walnuts, if using. Mix until well blended. Spoon cookie dough onto cookie sheets.

4. Bake for 12 to 15 minutes in the preheated oven or until edges are golden. Let cool on wire racks.

Chocolate Cake with Coffee Buttercream 

The Cake

• 1 1/2 sticks unsalted butter (3/4 cup)

• 1 1/2 cups sugar

• 3 large eggs

• 1 teaspoon vanilla extract

• 2 cups all-purpose flour

• 2/3 cups cocoa powder

• 1 1/4 teaspoons baking soda

• 1/4 teaspoon baking powder

• 1 cup brewed black Death Wish Coffee

• 1/2 cup sour cream

Coffee Buttercream Icing

• 1 stick butter (1/2 cup)

• 2 ounces unsweetened chocolate, chopped, melted and cooled

• 2 cups confectioners' sugar

• 1 teaspoon vanilla

• 1 packet Dark Roast Death Wish Instant Coffee

• 3 tablespoons hot water

Chocolate Ganache

• 1 1/4 cups semi-sweet chocolate chips

• 1 cup heavy whipping cream

• 1 tablespoon light corn syrup

Directions:

How to Make the Chocolate Cake

1. Preheat the oven to 350.

2. Grease and flour the sides and bottoms of two 8- or 9-inch round baking pans.

3. Combine the butter and sugar in a large mixing bowl. You’ll want to use the paddle attachment.

4. Add in the eggs and vanilla extract. Beat on medium-high speed for 3 minutes.

5. Whisk together the flour, cocoa powder, baking soda and baking powder in a medium-size bowl.

6. Add in 1/3 of the dry ingredients alternately with 1/3 of the coffee to the butter mixture. Mix until just combined.

7. Stir in the sour cream and mix until just blended.

8. Divide batter between the two prepared pans. Pour into each cake pan.

9. Bake for 28 minutes or until a toothpick inserted into the cake comes out clean. The center of the cake ought to bounce back when lightly touched.

10. Let the cake cool in the pans for 10 minutes, then remove and place onto wire racks to cool completely.

11. Use a spatula to frost with coffee buttercream when completely cooled.

How to Make the Coffee Buttercream Icing

1. Dissolve one packet of Death Wish Dark Roast Instant Coffee in 3 tablespoons of very hot water. Let the mixture cool completely.

2. In a mixing bowl with the paddle attachment, combine the butter and melted, cooled chocolate until well mixed.

3. Slowly add the confectioners' sugar, one cup at a time, alternating with the coffee.

4. Add in vanilla and beat until well-mixed and creamy.

5. Add more water if needed to obtain spreading consistency.

How to Make the Chocolate Ganache

1. Place chocolate chips into a small, heat-proof bowl.

2. Heat the heavy whipping cream and corn syrup in a small pan over medium heat until lightly simmering.

3. Pour the heated whipping cream mixture over the chocolate and let it set for one minute.

4. Stir the mixture with a whisk until the chocolate has melted and is of smooth consistency.

5. Let the ganache cool to room temperature or cool to the touch.

6. Finally, pour the ganache over the frosted cake and let it run down the sides of the cake in a random pattern.

7. Let the cake set and allow the chocolate to firm up for about an hour or more before serving.

Total Time

• Mixing and Prep: 20 Minutes

• Baking: 28-35 Minutes

• Icing: 10 Minutes

• Cooling/Cake Firming: 50-60 minutes

• Total Time: 2 hours