Recipes for Instant Coffee

Ingredients

• 2 cups milk
• 2 tablespoons expired instant coffee
• 2 tablespoons chocolate syrup
• 2 tablespoons sugar
• Ice cubes

Instructions

1. In a blender, combine milk, expired instant coffee, chocolate syrup, and sugar.
2. Blend until well combined and frothy.
3. Fill a glass with ice cubes.
4. Pour the blended mixture over the ice cubes.
5. Stir well and enjoy your iced mocha latte!

Ingredients

• 1 ripe banana
• 1 cup milk
• 2 tablespoons expired instant coffee
• 2 tablespoons cocoa powder
• 2 tablespoons honey
• 1 cup ice cubes

Instructions

1. In a blender, combine ripe banana, milk, expired instant coffee, cocoa powder, honey, and ice cubes.
2. Blend until smooth and creamy.
3. Pour into a glass and serve immediately.
4. Enjoy your coffee chocolate smoothie!

Ingredients

• 2 Ribeye Steaks
• 3 tablespoons of Instant Coffee
• 1 tablespoon of Salt
• 2 tablespoons of Brown Sugar
• 1 teaspoon of Black Pepper
• 1 tablespoon of Olive Oil

Instructions

1. In a bowl, combine instant coffee, salt, brown sugar, and black pepper to make the rub.
2. Rub the mixture onto both sides of the steaks, ensuring a good coating.
3. Heat olive oil in a pan over medium-high heat.
4. Add the steaks to the pan and cook for 4-5 minutes on each side or until desired doneness.
5. Let the steaks rest for a few minutes before serving.

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon expired instant coffee
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, expired instant coffee, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; the batter will be slightly lumpy.
4. Preheat a non-stick skillet or griddle over medium heat.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes, or until golden brown.
6. Repeat with the remaining batter.
7. Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh berries, or whipped cream.

Ingredients

• 1 cup rolled oats
• 1/2 cup peanut butter
• 1/3 cup honey
• 1/4 cup ground flaxseed
• 2 tablespoons expired instant coffee
• 1/4 cup mini chocolate chips

Instructions

1. In a large mixing bowl, combine rolled oats, peanut butter, honey, ground flaxseed, and expired instant coffee.
2. Mix well until all ingredients are fully combined.
3. Fold in mini chocolate chips.
4. Using your hands, roll the mixture into small bite-sized balls.
5. Place the energy balls on a baking sheet lined with parchment paper.
6. Refrigerate for at least 1 hour to firm up.
7. Store in an airtight container in the refrigerator for up to 1 week.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/4 cup slightly expired instant coffee
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and grease a baking pan.
2. In a mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, instant coffee, baking powder, and salt.
3. In a separate bowl, whisk together the melted butter, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the chocolate chips.
6. Pour the batter into the prepared baking pan and smooth the top.
7. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
8. Allow the brownies to cool before cutting into squares.
9. Serve and enjoy!

Ingredients

• 2 cups rolled oats
• 1/2 cup honey
• 1/2 cup almond butter
• 1/4 cup chopped nuts
• 1/4 cup dried fruits
• 2 tablespoons slightly expired instant coffee
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the rolled oats, chopped nuts, dried fruits, and instant coffee.
3. In a small saucepan, heat the honey, almond butter, salt, and vanilla extract over low heat until well combined.
4. Pour the honey mixture over the oats mixture and stir until everything is evenly coated.
5. Transfer the mixture to a greased baking dish and press it down firmly to create an even layer.
6. Bake for 20-25 minutes or until the edges turn golden brown.
7. Remove from the oven and let it cool completely before cutting into bars.
8. Enjoy your homemade Instant Coffee Granola Bars!