French vanilla isn’t vanilla grown in France! The term ‘French vanilla’ doesn’t describe a type of vanilla at all, but instead refers to the traditional French method of making vanilla ice cream using an egg-custard base. Regular vanilla ice cream is a snowy white color, but French vanilla ice cream has a warm, almost yellow color thanks to the addition of eggs, and tastes richer and more decadent.
Flip Coffee’s newest blend is French Vanilla, a medium-roast single-origin arabica coffee bean complemented by a sugar-free, all-natural flavoring that imparts a warm, custardy, and slightly sweet vanilla to the profile of this coffee. A major step up from your everyday vanilla, the new French vanilla medium roast from Flip Coffee is anything but…um…well, vanilla!
To showcase this exciting new blend, we’ve selected four recipes for drinks and desserts that perfectly pair with Flip Coffee French Vanilla. Whether you need a caffeinated pick-me-up or a decadent dessert to share with friends and family, try one of these delectable French vanilla coffee recipes.
1. Easy French Vanilla Iced Coffee Recipe
Source: deliciousmadeeasy.com
Brew a refreshing and lightly sweet French vanilla iced coffee to start your morning or as an afternoon treat! Simple yet satisfying, this recipe from Alison at Delicious Made Easy is a snap to put together and hits all the right cravings. To bring extra custardy vanilla flavor to this drink, we’re using French Vanilla Coffee from Flip Coffee.
Ingredients
Iced Coffee:
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1 cup brewed Flip Coffee French vanilla medium roast, cooled (prepare this the night before and store the brewed coffee in an airtight container in the fridge)
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2 TBSP homemade vanilla syrup (see below)
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2 cups of ice
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Milk or creamer of your choice (to taste)
Homemade Vanilla Syrup:
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¾ cup water
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¾ cup brown sugar
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1 TBSP vanilla extract or vanilla paste
Preparation
To make the vanilla syrup…
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Bring ¾ cup of water and ¾ cup of brown sugar to a boil in a small saucepan over medium-high heat.
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Reduce the heat to bring the mixture to a simmer and cook for 5–8 minutes or until the sugar is fully dissolved and the syrup is slightly thickened.
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Remove the saucepan from the heat and stir in vanilla extract. Allow to cool fully and store in an airtight container in the fridge.
To make iced coffee…
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Add ice to a large glass or an insulated cup
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Pour the cold French vanilla coffee over the ice, add vanilla syrup, and finish with milk or creamer to your taste. Enjoy!
2. Warm French Vanilla Cappuccino Recipe
Source: texanerin.com
If you haven’t transitioned from hot coffee to iced for the summer, you’ll love this warm French vanilla cappuccino recipe. Created by Texanerin Baking, this recipe includes a pinch of ground nutmeg and molasses-y brown sugar to enhance the vanilla and evoke the deep flavor of French vanilla. By adding Flip Coffee French vanilla medium roast, we’re amping up the custardy profile of this delicious drink.
Ingredients
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¼ cup freshly brewed Flip Coffee French Vanilla Coffee (brew extra strong or fine grind and use to make espresso)
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1 tsp light brown sugar
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1 tsp vanilla extract or vanilla paste
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Pinch of ground nutmeg
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½ cup milk of your choice
Preparation
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Combine the coffee, brown sugar, vanilla, and nutmeg in a large mug. Stir well until the brown sugar is dissolved.
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Heat the milk in a small saucepan, the microwave (be careful and go slow), or using a milk warmer.
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Froth the warmed milk using a milk frother until your desired thickness is reached, then pour the steamed milk and foam over the coffee and enjoy!
3. Classic Tiramisu Recipe with a French Vanilla Coffee Twist
Source: sallysbakingaddiction.com
Combining classic Italian tiramisu with French vanilla seems like a no-brainer, since tiramisu recipes use a simple egg and sugar custard mixed with mascarpone and rum to create creamy layers sandwiched with espresso and Grand Marnier-soaked ladyfingers. French vanilla ice cream is prepared using an egg and sugar custard base, so these two traditional desserts feel like a match made in heaven!
We’ve adapted a tiramisu recipe from Sally's Baking Addiction by substituting regular espresso for Flip Coffee French Vanilla Coffee brewed in an espresso style to add an extra layer of decadence. Simple fine-grind Flip Coffee French vanilla medium roast coffee and brew in an espresso maker, or brew an extra-strong cup of regular coffee.
Ingredients
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1 cup extra-strong brewed Flip Coffee French Vanilla coffee, warm or room temperature
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5 TBSP Grand Marnier (optional)
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40–45 ladyfinger cookies
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16 oz mascarpone
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2 TBSP dark rum
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4 large eggs, separated
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½ cup granulated sugar
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2 cups heavy whipping cream
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½ tsp vanilla extract or vanilla paste
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⅛ tsp salt
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Unsweetened cocoa powder (Dutch-process preferred)
Preparation
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Prepare a 9x13-inch baking dish, this is where you will form the layers of dipped ladyfingers and cream.
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With a handheld mixer or stand mixer, beat together the mascarpone and rum on medium speed until just combined, then set aside.
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Prepare a double boiler, or place a heatproof bowl over a small saucepan of simmering water over medium-low heat. The water should not touch the bottom of the bowl.
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Add the egg yolks and ¼ cup of granulated sugar to the double boiler and whisk continuously until light and foamy, for about 5 minutes, then remove from the heat.
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Immediately combine the egg and sugar mixture with the mascarpone mixture and beat on medium speed until combined, then set aside.
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Using a clean mixing bowl and a hand or stand mixer, beat together heavy cream and vanilla extract on medium-high speed for about 3 minutes, or until medium peaks are formed.
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Fold the whipped cream mixture into the mascarpone and egg mixture, then set aside.
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Using a clean mixing bowl and a hand or stand mixer, beat the egg whites and salt together for 1 minute on medium-high speed until foamy. Increase the speed to high and slowly pour the remaining ¼ cup of granulated sugar into the egg whites. Allow to continue beating for 4-5 minutes or until stiff peaks form. Immediately fold the egg white mixture into the mascarpone.
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Whisk the espresso or strong-brewed Flip Coffee French vanilla coffee and the (optional) Grand Marnier together in a shallow dish or bowl.
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Going one at a time, quickly dip each side of half the ladyfingers in the coffee mixture, then arrange them in the baking dish to create one solid layer. Do not over-saturate the ladyfingers, or they will fall apart. Set the remaining ladyfingers and coffee mixture aside.
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Spread half the mascarpone mixture over the soaked ladyfingers in an even layer.
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Repeat dipping the remaining ladyfingers and layer them on top of the mascarpone, pressing them down gently into the cream.
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Top the second layer of ladyfingers with the remaining mascarpone cream, creating an even, flat top, then transfer to the refrigerator to chill for 2–3 hours.
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Dust the tiramisu with cocoa powder, then cover and return to the refrigerator for at least 8 hours or up to 24. Enjoy within 3 days!
4. Homemade French Vanilla Coffee Ice Cream Recipe
Source: thepioneerwoman.com
Since the term “French vanilla” specifically refers to the French preparation of vanilla ice cream (using an egg custard base), we have to include an amazing French vanilla coffee ice cream recipe. Creamy and rich but not too sweet thanks to a sprinkle of sea salt, this ice cream recipe from Erin Merhar submitted to The Pioneer Woman will become your favorite summertime treat!
Making this recipe requires an ice cream machine/maker, but you can also use these flavors as inspiration in no-churn ice cream recipes.
Ingredients
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1 cup granulated sugar
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1 pint heavy cream
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1 cup whole milk
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Pinch of salt
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6 egg yolks
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½ cup strongly brewed French vanilla coffee from Flip Coffee, cooled
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Ice
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Water
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Optional toppings (chocolate shavings, chocolate syrup, pecans, etc.)
Preparation
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Combine sugar, heavy cream, milk, and salt in a medium saucepan and place over medium heat. Do not allow the mixture to boil. Stir occasionally while heating the mixture until the sugar is dissolved, then remove from the heat and set aside.
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In a separate medium-sized bowl, whisk the egg yolks together.
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Prepare a large bowl of ice water and select a second large/medium-large bowl and set aside for later.
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Temper the eggs by removing ⅓ cup of the warm sugar, cream, and milk mixture from the saucepan and drizzling it slowly into the bowl of egg yolks while whisking continuously.
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Combine the tempered egg mixture with the remaining sugar, cream, and milk in the saucepan, whisking until well combined.
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Put the saucepan over medium heat, stirring with a rubber spatula, making sure to scrape the bottom and sides of the pan to avoid sticking. Stir and heat until the custard thickens and coats the back of a spoon, or until the temperature reaches 160-180°F.
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Remove the custard from the heat and immediately pour it through a mesh strainer into the bowl you set aside earlier, then place the bowl into the prepared ice water.
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Stir to cool, being careful not to get any ice or water into the thickened custard.
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Add the brewed and cooled coffee to the custard and stir until combined, then cover and transfer to the refrigerator to chill for at least 4 hours or overnight.
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Transfer the chilled mixture to your ice cream maker and proceed according to the manufacturer's instructions.
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Enjoy this French vanilla and coffee ice cream straight from the machine for a soft-serve style, or freeze in an air-tight container for 6–48 hours for a scoopable ice cream.