Kona Coffee Liqueur Ice Cream

September 29: International Coffee Day

Ethiopia, Colombia, Jamaica, Indonesia, Vietnam. These are some of the countries that are world famous for producing fine coffee. The United States ranks in the top 10 in many coffee polls, thanks in part to Hawaii’s contribution! Kona (Big Island) is the most popular but there are coffee plantations and estates on the other Hawaiian Islands.

We proudly put Hawaiian coffee in recipes that call for this ingredient. That way we feel like we are supporting America and Hawaii’s local economy while adding a touch of aloha to our dishes. In our no churn coffee ice cream, we add a double dose of Kona coffee in the recipe by dissolving Kona coffee crystals in Kona coffee liqueur. It is onolicious!

Enjoy no churn Kona coffee liqueur ice cream on International Coffee Day!

Recipe

Ingredients

  • 1-2 teaspoons instant Kona coffee crystals
  • 1 teaspoon vanilla, hot water or Kona coffee liqueur
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups heavy whipping cream, whipped
  • a few drops of brown food coloring/paste (optional)

Directions

In a small cup, dissolve the coffee crystals into liquid (vanilla, water or liqueur). Blend well with the sweetened condensed milk.

In a mixing bowl, beat the heavy whipping cream until peaks form. Fold in the whipped cream into the condensed milk mixture. Add a bit of brown food coloring (optional). Place in a loaf container, cover and freeze overnight.

Notes

  • Hawaii is only one of two states in America that grows coffee commercially. California is the other state. Georgia is in the early stages of experimenting with coffee growing. Puerto Rico, a U.S. territory, has had a coffee plantation for some time.
  • Check out our other Kona coffee recipes: cupcakes, cheesecake and cookies, oh my!
  • Search our blog for other no-churn ice cream recipes under our Theme Menu option.

Coffee and Nut Cookies

 Coffee and Nut Cookies

September 29: National Coffee Day

We have visited coffee plantations and estates while in Kona (Big Island of Hawaii), Kualapuu (Molokai), Kalaheo (Kauai) and Waialua (Oahu, Islander’s home island). We even got to sample some of the peaberries (bitter yet aromatic) grown on the property of some of the Hawaiian coffee companies. We buy their products and take them back to the mainland so Highlander can enjoy a cuppa joe (or, in Hawaiian, kope), and Islander can bake coffee-flavored desserts, such as coffee and nut cookies.

Hawaiian Coffee - HI Cookery

Inspired by Kauai Kookie’s Kona coffee macadamia nut shortbread cookies, Islander used Hawaiian ingredients in a simple coffee cookie recipe to give it a tropical twist. Coffee lovers will definitely appreciate these flavorful treats. So celebrate National Coffee Day and bake a batch of coffee and nut cookies with a little aloha!

Recipe

(Adapted from Ferra Coffee

Ingredients

  • ½ cup vegetable shortening
  • 2/3 cup sugar (we used C&H brand), granulated white
  • 2 tablespoons roasted ground coffee (we used Hawaiian Kona coffee)
  • 1 egg
  • ¾ cup flour
  • ½ teaspoon vanilla extract (we used Hawaiian Vanilla Company brand) 
  • ½ cup chopped nuts (we used Mauna Loa macadamia nut pieces)

Directions

In a large bowl, cream the shortening with the sugar. Mix in the ground coffee. Beat in the egg. Add the flour.

Coffee and Nut Cookies

Mix in the vanilla and nuts. Blend well until cookie dough forms. Use a small scoop to drop the dough at least two inches apart onto greased cookie sheets. Bake in a preheated oven at 350 degrees F for 10-12 minutes. Remove from the oven and cool to a crisp on wire racks. Yield: Approximately 1 ½ dozen coffee cookies. 

Coffee and Nut Cookies

Notes

  • These cookies spread while baking and are soft when they come out of the oven. When cool, the edges become crisp while the center is somewhat chewy.
  • Search our blog for recipes containing coffee as an ingredient. Also peruse for more posts on other cookie recipes.

Kona Coffee Cupcakes

Kona Coffee Cupcakes

September 29: National Coffee Day

Whenever we visit Hawaii, we stock up on our favorite foodstuffs and edible souvenirs (Kona coffee, Kauai Kookies, macadamia nut chocolates, etc.). When we run out of our rations and don’t anticipate a trip back soon, Islander’s parents and friends send culinary care packages on our birthdays and Christmas! While e-commerce and online shopping have made it more convenient to make purchases from paradise, it is incomparable when loved ones want to give them as gifts. We appreciate the time and money they spend on us by sending specialty ingredients to support our blog!

For National Coffee Day, we baked Kona coffee cupcakes with a combination of ingredients we bought ourselves or received as gifts. Thanks to those who contributed to this cupcake’s components, this decadent dessert makes today’s food holiday extra delightful!

Recipe

(Adapted from Little Cakes from the Whimsical Bakehouse by Kaye Hansen and Liv Hansen)

For the cupcakes

  • ½ cup Kona coffee, hot
  • ½ cup cocoa powder
  • ½ cup water, cold
  • 1 ½ cups cake flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ cup (1 stick) butter, unsalted
  • 1 ¼ cup sugar (we used C&H brand, granulated white)
  • 2 eggs
  • ¾ teaspoon vanilla (we used Hawaiian Vanilla Company brand)

Directions

Dissolve the cocoa powder in the hot Kona coffee. Mix in the cold water until smooth. Set aside. Sift the cake flour with the salt, baking powder and baking soda. In a large mixing bowl, cream the butter with sugar.  Beat in the eggs and vanilla.

Kona Coffee Cupcakes

Gradually add the coffee and flour mixtures, alternating until the batter is brown and smooth. Scoop into muffin tins lined with cupcake paper. Bake in a preheated oven at 350 degrees F for 20-25 minutes, testing for doneness with a toothpick. Remove from the oven and let the cupcakes cool completely before frosting them.

Kona Coffee Cupcakes

For the frosting

(Adapted from Coffee Fair)

  • 1 tablespoon instant Kona coffee crystals (we used Mulvadi brand)
  • ¼ cup milk
  • 3-4 cups powdered sugar (we used C&H brand)
  • ¼ cup cocoa powder
  • 6 tablespoons butter
  • 1 ½ teaspoons vanilla (we used Hawaiian Vanilla Company brand)

Directions

Dissolve the Kona coffee crystals in milk. Sift the cocoa powder with the sugar. In a mixing bowl, cream the butter with the cocoa-sugar mixture. Add the vanilla and stir until the frosting has a spreadable consistency. Fill a pastry bag and use a star tip to make decorative swirls on the cupcakes. Top with a chocolate-covered Kona coffee bean.

Kona Coffee Cupcakes

Notes

  • Thanks to Islander’s Mommy for the chocolate-covered Kona coffee beans. Thanks also to Lisa L. for the Big Island vanilla.
  • If you like Kona coffee cupcakes, try our Kona coffee cheesecake recipe, which we blogged about on National Cheesecake Day on July 30.

Kona Coffee Cheesecake

Kona Coffee Cheesecake

July 30: National Cheesecake Day

On a family trip to the Big Island, we went on a tour of a Kona coffee estate and picked peaberries and nibbled on coffee cherries right from the trees. We had been to other coffee farms on Kauai and Molokai before, but coffee from the island of Hawaii is rated among the world’s best!

When we bake Kona coffee cheesecake with a mocha crust and swirl topping, we make it with the best ingredients from the islands—100% Kona coffee, Big Island vanilla and Kauai coffee cookies. It is pricey and tastes rich but it is definitely worth the splurge on National Cheesecake Day!

Recipe

(Adapted from Holiday Coffee Recipes)

For the mocha crust

  • 1 ½ – 2 cups finely crushed cookies (we used a combination of Kauai Kookie brand Kona coffee macadamia nut cookies and Oreo Double Stuff—just the dark chocolate cookies without the “stuff”)
  • ½ cup (1 stick) melted butter

Directions

Place cookies in a zipper-top plastic bag. Crush carefully into crumbs using a rolling pin. Melt the butter in a medium bowl. Mix in the cookie crumbs, adding more if it is too buttery. Press mixture into a greased 9-inch springform pan. Set aside to cool while making the filling.

Kona Coffee Cheesecake

For the Kona coffee filling

  • 2 8-ounce packages of cream cheese
  • ½ cup sugar (we used C&H brand, granulated white)
  • 1 teaspoon vanilla extract (we used Hawaiian Vanilla Company brand)
  • ¼ teaspoon coffee extract or flavoring
  • 3 eggs
  • ¼ cup 100% Kona coffee, brewed and cooled

Directions

Cream the cheese with the sugar. Add the vanilla and coffee extracts. Beat in the eggs. Stir in the Kona coffee. Mix until the batter is smooth. Pour over the cooled crust. Make the mocha swirl topping.

Kona Coffee Cheesecake

For the mocha swirl topping

  • 1 tablespoon instant Kona coffee crystals (we used Mulvadi brand)
  • ½ cup water
  • 1 teaspoon cornstarch
  • 2 squares (1/4 cup) semi-sweet chocolate (we used Baker’s brand)
  • 1-2 tablespoons butter

Directions

Dissolve the instant Kona coffee crystals in water. Mix in the cornstarch until blended well.  Melt the chocolate. In a saucepan, stir the coffee mixture with the melted chocolate over low heat until thickened. Add the butter and stir until melted. Drizzle decoratively over the top of the cheesecake batter.

Kona Coffee Cheesecake

Bake in a preheated oven at 400 degrees F for 30 minutes. Remove from the oven and let cool to room temperature. Cover the pan and refrigerate at least six hours or overnight until the cheesecake is set. Run a butter knife or spatula around the edges to loosen, remove from the pan, brush off the crumbs and transfer the cheesecake to a round board or platter. Slice and serve chilled.

Kona Coffee Cheesecake

Notes

  • Beware of the blends! Only coffee grown on Kona can be legally labeled as such. Coffee grown on the other Hawaiian islands must be labeled otherwise. Also, check the package for whether it is 100% or a blend (which might only contain 10% Kona coffee). Prices are set high for premium products!
  • Some similar recipes recommend baking the crust in a preheated oven at 350 degrees F for 5-10 minutes. But we skipped this step and the cheesecake still turned out fine.
  • If necessary, cover the outside bottom and sides of the springform pan with foil to prevent leaks. Then bake the cheesecake as usual.
  • Thanks to our friend Lisa L. for the expensive bottle of Big Island vanilla from Hawaii and for the springform pan from Germany.