As part of our launch of the new Costa Rica Single Origin beans, we’ve given the challenge to our foodie friends to create something incorporating the coffee as part of our #CoffeeReimagined campaign. Our Costa Rica beans have been sourced from the Coope Tarrazu region, one of the most famous coffee-growing regions in Costa Rica. The tropical and volcanic environment creates a smooth silky coffee with rich milk chocolate flavours and a nutty pecan finish with a crispy citrus intensity.
Sneh from @cookrepublic is one of the inspiring foodies we were fortunate enough to celebrate Coffee Appreciation Month with. Sneh is a Food/Lifestyle Photographer, Stylist and Cookbook Author, she lives in the Sydney bushland with her husband, two boys and a couple of chickens. Sneh has a fondness for rain, markets, house plants, living simply and trying to feel good every day with small positive changes.
Her website, Cook Republic is bursting full of stories that will enrich your soul and delicious recipes that focus on nourishing the body and her Instagram account is overflowing with gorgeous food images and inspiration that will have you digital grazing for hours!
Taking inspiration from the Costa Rica tasting notes, Sneh applied her culinary skills whilst injecting a beautiful mix of flavour by incorporating it into her much-loved family recipe of overnight oats. Think of cold creamy oats, swirled with a rich coffee and nut-based fudge sauce. How amazing does that sound?
In Jamaica, there’s a saying ‘wan wan coco full baskit’. Take your time. Slow down. Stop rushing. You will achieve your goals. Sneh uses the process as a meditative exercise in the morning. Grinding the coffee beans by hand with a small manual coffee grinder and taking her time to smell the freshly ground coffee aroma.
This recipe is so easy for everyone to recreate at home, so stop and smell some freshly ground Jamaica Blue coffee that is indulgent yet healthy – shop our limited edition Costa Rica Single Origin beans.
NUTTY COFFEE CARAMEL OVERNIGHT OATS
Serves – 2 / Prep Time – 20 minutes/ Chilling Time – 4 hours
Ingredients
For the overnight oats
1 cup (100g) rolled oats
2 tablespoons white chia seeds
1 ½ cups (375ml) nut milk (or coconut rice milk or rice milk)
1 tablespoon maple syrup
1/4 teaspoon vanilla extract
For the coffee caramel sauce
1 cup (140g) cashew nuts
1 tablespoon cacao powder
2 tablespoons maple syrup
¾ cup (190ml) freshly brewed Jamaica Blue
Costa Rica Single Origin espresso coffee
To garnish
Jamaica Blue Costa Rica Single Origin coffee beans
Orange slices
Method
Place all ingredients for the overnight oats in a medium bowl.
Mix well. Cover and refrigerate for at least 3-4 hours or overnight.
To make the coffee caramel sauce, soak cashew nuts in boiling water for 15 minutes. Drain. Place soaked cashew nuts, cacao powder, maple syrup and espresso coffee in the jug of a blender. Process until smooth. Refrigerate until ready to use.
To serve, divide oat mixture equally into two 300ml glasses. Top with cold coffee caramel sauce (Sauce can be used cold or warmed in the microwave for 20-30 seconds for hot fudge sauce). Garnish with coffee beans and serve with a slice of orange.
Read Sneh’s entire blog post on Cook Republic here.
Be sure to follow @cookrepublic on Instagram for all your foodie needs and don’t forget to share your coffee creations with the hashtag #CoffeeReimagined
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