Seattle’s Best Coffee is on a search for the most imaginative coffee recipe in America. They want to know how you would shake up, turn upside down and transform Seattle’s Best Coffee into a delicious coffee drink for the chance to win $10,000! It’s easy to enter, just go to the Seattle’s Best Coffee Facebook page and submit your recipe. One Facebook finalist will win $500, a year’s supply of Seattle’s Best Coffee and a trip to NYC to compete in a live coffee competition for the chance to win $10,000
All recipes are judged on four criteria: use of Seattle’s Best Coffee, your inspiration, deliciousness, originality. One finalist will be selected and they’ll win $500, a year’s supply of Seattle’s Best Coffee and a trip for two to NYC to compete in the Red Cup Showdown Finale – a live coffee competition hosted by Food Network Chef Jeff Mauro. The contest closes July 27th so we are calling all cooks and coffee lovers to enter now!
I received some delicious Seattle’s Best coffee to create my own recipe to share with you all. Unfortunately, my work life has been pretty hectic so I have not had a chance to spend much time on it yet. I will be experimenting with my own special recipe this weekend and will post it next week. I’m thinking something that definitely involves caramel…or marshmallows.
Chocolate Cream Cookie Sandwich Iced Coffee
Created by TV Chef Jeff Mauro
1 ½ cups of Vanilla Flavored Seattle’s Best Coffee, cold brewed (see instructions)
¼ cup half & half
1 tablespoon of chocolate syrup
2 tablespoons of sweetened condensed milk
8 chocolate & cream sandwich cookies, pounded in a freezer bag
In a large bowl or measuring cup, place coffee, half & half, chocolate syrup, and condensed milk. Whisk until combined. In a mason jar, pour over ice and Top with whipped cream and crushed cookies.
Cold Brewed Coffee Ingredients:
1 1/2 cups (4oz) coarsely-ground coffee.
2 ½ cups water
Add ½ cup water to the grounds, stirring gently. Add the remaining 2 cups water, agitating the grounds as little as possible. Cover and let steep at room temperature for 12 hours. Strain the coffee grounds with a filter. If the coffee looks cloudy, strain again. Store concentrate in the refrigerator for up to two weeks, though we recommend using it up within a week. To serve, add 1 part coffee concentrate to 3 parts water over ice.