PIIMM: 3-Way Coffee

3-way Coffee
Coffee. 3 ways. I usually brew an intense roast (sometimes half caff) grounded bean in a Moka Express. Feel free to use whatever you have on hand.

1. Power Smoothie
Ingredients
1 x espresso shot
1 frozen banana
1 tsp unsweetened cocoa powder
1 scoop of whey protein powder
1 cup of oat milk
handful of ice cubes
1 tsp collagen
1 tsp creatine

Steps
Throw all the ingredients in a blender.
Blend.
Pour.
Swallow.

Notes
Feel free to add a scoop of nut butter - now you have a snickers smoothie.
This also makes a fantastic treat after working out.

2. Simple Coffee Loaf Cake
Ingredients
8-10 servings
For the cake:
175g soft butter, plus extra for greasing
175g light brown sugar
3 eggs
175g self-raising flour
1 tsp baking powder
2 tbsp instant coffee granules (or 2 x espresso shots)
2 tbsp hot water (leave this out if you are using espresso)
2 tbsp of oat milk
Handful of chopped walnuts (optional)

For the icing:
150g icing sugar
2 tbsp strong coffee, cooled (or 1 x espresso shot)

Steps
1. Heat the oven to 180°C (160°C fan). Grease a 900g loaf tin (about 23cm x 13cm x 7cm) and line it with baking paper.
2. Stir the instant coffee into the hot water until it dissolves, then leave it for a few minutes to cool. If you are using espresso, just let it cool.
3. Put the butter, sugar, eggs, flour, baking powder, cooled coffee and milk into a large bowl.
4. Beat everything together with a wooden spoon or an electric whisk until the mixture is smooth, which takes about 2 minutes. Stir in the walnuts if you are using them.
5. Spoon the mixture into the tin and level the top.
6. Bake for 40 to 45 minutes, until a skewer pushed into the middle comes out clean.
7. Leave the cake in the tin for 10 minutes, then lift it out onto a wire rack and let it cool completely.
8. Mix the icing sugar with the coffee, adding it a little at a time, until you have a thick icing that runs slowly off the spoon. Spread it over the cooled cake and leave it to set for 15 minutes.

Notes
Do not ice the cake while it is still warm. The icing will melt and run off. For a stronger coffee flavour, use a third tablespoon of instant coffee in the batter.

Storage
Store in an airtight tin at room temperature for up to 4 days, or freeze un-iced slices for up to 3 months.

3. No-Churn Coffee Ice Cream
Makes: about 8 scoops (roughly 750ml)

Ingredients
300ml double cream, well chilled
1 x 397g tin of sweetened condensed milk
2 x espresso shots (about 60ml), cooled completely
1 tsp vanilla extract
Pinch of salt
50g dark chocolate, finely chopped (optional)

Steps
1. Make the espresso first and leave it to cool to room temperature. If it is still warm, it will melt the cream.
2. Pour the cold double cream into a large bowl and whisk with an electric whisk until it forms soft peaks, which takes about 3 minutes. The cream should hold its shape when you lift the whisk, but it should not look grainy or stiff.
3. In a second bowl, stir together the condensed milk, cooled espresso, vanilla and salt.
4. Add a spoonful of the whipped cream to the condensed milk mixture and stir it in to loosen it.
5. Tip in the rest of the cream and fold it in gently with a spatula, using slow sweeps from the bottom of the bowl, until no streaks remain. Stir in the chopped chocolate at this point if you are using it.
6. Pour the mixture into a 900g loaf tin or a lidded freezer-safe container, and smooth the top.
7. Press a piece of baking paper onto the surface, cover with a lid or foil, and freeze for at least 6 hours, or overnight.
8. Take it out of the freezer 5 to 10 minutes before serving so it softens enough to scoop.

Notes
Folding gently matters, because the air in the whipped cream is what keeps the ice cream light and creamy without a machine. For a stronger coffee flavour, use 3 espresso shots, or dissolve 2 tsp of instant coffee in 2 tbsp of hot water and cool it before adding.
Serve it in a bowl with a little grated chocolate on top, or spoon it over a warm brownie.
If you want, sprinkle a little sea salt on top.

Storage
Keep the ice cream covered in the freezer for up to 2 months.
Pressing baking paper onto the surface stops ice crystals from forming.

Enjoy My gorgeous 3-way!

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