Oak & Bond Coffee: Holiday Recipes

Oak & Bond Coffee Company in Charlotte, North Carolina introduced us to their stimulating range of whole bean coffee, aged in barrels of: Bourbon Whiskey from Kentucky; Cabernet Sauvignon from Napa, California; and Scotch Whisky from Scotland. If Oak & Bond Coffee Co. made the leap from ordinary coffee to extraordinary, how can we take this a step further?

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“I definitely taste the Cabernet Sauvignon coffee! I also pick up a hint of sweetness. The coffee comes out later. The texture is very light. The jelly and whipped cream together almost taste like the caramelized part of flan. I really like the Coffee Jellies!”

I love my coffee. I love it so much that I would eat it if I could. Not the beans—the essence. Just like the distinctive barrel aging of Oak & Bond Coffee Co., I wanted to infuse some desserts and treats, and take them from ordinary to extraordinary. That’s one small step for recipes, one giant leap for the holidays!

Lisa, my mom and I were game to step up our holidays with a new twist on some old favorites. We wanted to infuse Coffee Jellies with Oak & Bond Coffee Co. Cabernet Sauvignon barrel aged whole bean coffee. We also wanted to enliven Granita di Caffé with another splash of the delightful Cab coffee. Finally, we were keen on remixing the traditional favorite panettone as Coffee Panettone with the enhancement of Scotch Whisky barrel aged whole bean coffee from Oak & Bond Coffee Co. No designated drivers needed. Stay in your lane. You’ll need to tell you friends, “These are my desserts. Can’t you see these are my hands at ten and two?”

Hold steady. The first recipe, Coffee Jellies, features Cabernet Sauvignon barrel aged whole bean coffee to the tune of 2-1/2 cups. Sweetness and coffee ratios can be adjusted to taste. All recipes were sourced from The World Encyclopedia of Coffee by Mary Banks, Christine McFadden and Catherine Atkinson.

I don’t think you’re ready for this jelly.

Coffee Jellies:

• 4 tsp powdered gelatine
• 5 tbsp cold water
• 2-1/2 cups very hot Oak & Bond Coffee Co. Cabernet Sauvignon (can be adjusted for strength)
• 3 tbsp caster sugar (can be adjusted to taste)
• whipped cream (optional)

1. Add the gelatine to the cold water. Let it soak for about 2 or 3 minutes. Add the very hot coffee with the sugar and stir to smoothen.
2. Let the coffee mixture cool, then pour into jelly molds. Chill for 3 hours until they’re set.
3. Before serving, dip the jelly molds in a bowl of hot water for a few seconds, then flip to plate. Serve with whipped cream (optional) or a sprig of mint.

It must be jelly ’cause jam don’t shake like that. With our Coffee Jellies plated, we were more than ready. I was born for this! But my mom was first, so she said, “The Coffee Jellies are really nice with the whipped cream! It gives a little sweetness to the jelly. This is really good!” Lisa chimed in with, “I definitely taste the Cabernet Sauvignon coffee! I also pick up a hint of sweetness. The coffee comes out later. The texture is very light. The jelly and whipped cream together almost taste like the caramelized part of flan. I really like the Coffee Jellies!” I put the bow on everything, “Mmm…this is good! It has a light taste but with a definite coffee essence. The blend of Coffee Jellies and whipped cream reminds me a little of cream soda. Since I know it’s the Cabernet Sauvignon coffee, I’m getting a subtle hint of wine grapes. This is nice and light!”

We felt empowered. We were ready to crush ice. Or at least move it around a little with a dessert fork. Next was Granita di Caffé, highlighting the Cab coffee once again at 1 cup per batch.

Alright stop, collaborate and listen. Ice is back with my brand new invention.

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Granita di Caffé:

• 1 cup Oak & Bond Coffee Co. Cabernet Sauvignon (can be adjusted for strength)
• 1-2/3 cups water
• 3/4 cup sugar (can be adjusted to taste)
• 1/2 tsp vanilla extract (optional)
• 1 egg white
• whipped cream (optional)

1. Pour the coffee into a large bowl and set aside for now.
2. Boil half the water with the sugar, and stir to dissolve completely. Refrigerate.
3. When the sugar syrup is chilled, add it and the other half of the water, and the vanilla (optional) to the coffee in the bowl. Stir until smooth.
4. Whisk the egg white and pour into the coffee solution. The egg white will smoothen the granita.
5. Pour the mixture into a shallow freezer-proof pan. Place the pan level in the freezer.
6. Check on the mixture as it freezes. Once the pan is filled with slush, break up the ice every 30 minutes for ideal grainy shaved ice texture. When the bits resemble shards of ice, it’s ready to serve.

If you like Granita di Caffé, and getting caught in the rain, let’s escape to invigorating refreshment. My mom was first to come back to reality, “I taste the Cabernet Sauvignon coffee that comes out slowly! I like it best without the whipped cream. The Granita di Caffé has a nice sweetness too and it’s very refreshing!” Lisa checked in, “This is very sweet! When I taste the Granita di Caffé without any whipped cream, I get a little bit of fruitiness. That’s the Cabernet Sauvignon coffee coming through!” I punched my ticket, “The Granita di Caffé is definitely sweeter than the Coffee Jellies! I get a taste of coffee flavor, just a bit of Cabernet Sauvignon coffee sourness but I have to search for it a little. Maybe the recipe can be adjusted for a little less sweetness and a little more coffee. This is definitely more refreshing without the whipped cream!” With our land legs back, we were ready to get our steps in. The Coffee Panettone was our last stop. The going rate was 1/2 cup of Scotch Whisky barrel aged whole bean coffee.

“I taste the Cabernet Sauvignon coffee that comes out slowly! I like it best without the whipped cream. The Granita di Caffé has a nice sweetness too and it’s very refreshing!”

Coffee Panettone:

• 4 cups flour
• 1/2 tsp salt
• 1/2 cup caster sugar
• 1/4 oz. dried yeast (check the individual yeast instructions for preparation)
• 8 tbsp butter
• 1/2 cup very hot Oak & Bond Coffee Co. Scotch Whisky (can be adjusted for strength)
• 1/2 cup milk
• 4 egg yolks
• 2/3 cup chocolate chips (we chose semi-sweet)
• whisked egg for glazing

1. Preheat oven to 375°F. Lightly grease and line a deep 5-1/2 to 6-in. cake tin with greaseproof baking paper. Pour the flour and the salt into a large bowl. Mix in the sugar and the yeast.
2. Pour the coffee over the butter and stir until the butter is melted. Add the milk, then add to the dry ingredients with the egg yolks. Mix everything to make a dough.
3. Turn the dough out onto a surface lightly dusted with flour. Knead for about 10 minutes, until smooth and elastic. Knead in the chocolate chips.
4. Shape the dough into a ball, and place in the tin and cover with oiled clear wrap. Allow to rise in a warm place for about an hour or until the dough reaches the top or near the top of the tin. Then brush the top lightly with the whisked egg for glaze. Bake for 35 minutes.
5. Turn the oven temperature down to 350°F. Cover the panettone with foil if it looks brown enough. Bake for an additional 10 to 15 minutes, or until done.
6. Let the panettone cool in the tin for an additional 10 minutes. Then transfer to a wire rack. Remove the paper lining before serving.

If you have ventured into supermarkets recently, no doubt you have walked past nano pyramids of panettone cakes. If you have ever tried any of these panettone, you know full well that they are a bomb. Not the bomb. A bomb. I wouldn’t drop a bomb on you, baby. This Coffee Panettone is the bomb. My mom was first to hit the target, “I can taste the Scotch Whisky coffee, very light. It has a smell of booze. More coffee would be nice. The Coffee Panettone top reminds me of brioche!” Lisa made the second run, “I’m getting Scotch Whisky coffee coming in over the chocolate chips, kind of like a mocha. The Coffee Panettone is lighter than I thought it would be. There could actually be a little less chocolate. The glazed top is my favorite part!” I reported back, “I can smell the Scotch Whisky coffee! It’s subtle. The Coffee Panettone might match well with walnuts or raisins. A little more coffee would be welcome. The top is like a cookie or biscuit!” If we could, we would spread the joy around the world by dropping not munitions or propaganda but Coffee Panettone with Scotch Whisky from Oak & Bond Coffee Co. I wonder what sound it would make?

“I can smell the Scotch Whisky coffee! It’s subtle. The Coffee Panettone might match well with walnuts or raisins. A little more coffee would be welcome. The top is like a cookie or biscuit!”

I want to emphasize a couple things. Firstly, that Oak & Bond Coffee Co. introduced to us the most original and inspired whole bean coffee, infused with barrel aged essences that offer the best tastes of exotic and domestic cultures. Secondly, that this coffee blends so well into holiday recipes, uplifting them from ordinary to extraordinary. Just one more thing. If you like coffee, you will love Oak & Bond Coffee. And you will love more Oak & Bond Coffee in these holiday recipes and also your own. Play with the ratios, dial up the coffee and turn down the sugar. Gift yourself an enriched palate.

These recipes are perfect for the holidays or whenever. Whether you’re hosting in the future or catering to your whims, Oak & Bond Coffee Co. will take you places with just one taste. Drink or eat your coffee. Don’t eat to live. Live to eat. Our passions don’t consume us. We consume our passions. I think you’re ready for this jelly.

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To learn more about Oak & Bond Coffee Company, and to order, visit Oak & Bond Coffee Co.

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