Brew-tiful Bites: Coffee-Inspired Snacks for Your Christmas Party

Hey, coffee lovers! It’s Brian here, your friendly neighborhood coffee aficionado and former Army veteran. I’m back with another brew-tiful blog post for you, just in time for the festive season.

Christmas is around the corner, and you know what that means: parties, gatherings, and celebrations with your family and friends. And what better way to spice up your holiday events than with some coffee-inspired snacks?

That’s right, I’m talking about delicious treats that are infused with the rich and aromatic flavors of coffee. Whether you’re hosting a cozy get-together at home, or attending a fancy soirée at a friend’s place, these coffee-infused snacks will surely impress your guests and satisfy your cravings.

But how can you add a brew-tiful touch to your holiday gathering with coffee-infused treats? Well, that’s what I’m here to show you. In this post, I’ll share with you some of my favorite recipes for coffee-inspired snacks that are perfect for Christmas parties. Trust me, these are easy to make, fun to eat, and guaranteed to make your taste buds sing.

So, without further ado, let’s get started!

Espresso-Infused Chocolate Truffles

Let’s kick things off with a classic: espresso-infused chocolate truffles. These are decadent balls of chocolate that are infused with a shot of espresso, giving them a rich and intense flavor. They’re also coated with cocoa powder, adding a touch of bitterness and elegance.

These truffles are ideal for any chocolate and coffee lover, and they make great gifts for your loved ones. Plus, they’re super easy to make, and you only need a few ingredients.

Ingredients

• 8 oz of dark chocolate, chopped
• 1/2 cup of heavy cream
• 2 tbsp of unsalted butter
• 2 tbsp of espresso, brewed with quality coffee beans from Aerial Resupply Coffee
• 1/4 cup of cocoa powder, for coating

Preparation Method

• Place the chocolate in a heatproof bowl and set aside.
• In a small saucepan over medium heat, bring the cream and butter to a simmer, stirring occasionally.
• Pour the hot cream mixture over the chocolate and let it sit for a few minutes, then whisk until smooth and glossy.
• Stir in the espresso and mix well.
• Refrigerate the chocolate mixture for at least 2 hours, or until firm enough to shape.
• Scoop out small portions of the chocolate mixture and roll them into balls with your hands. You should get about 24 truffles.
• Place the cocoa powder in a shallow dish and roll the truffles in it to coat them evenly.
• Refrigerate the truffles until ready to serve, or store them in an airtight container for up to a week.

Coffee and Walnut Cookies

Next up, we have coffee and walnut cookies. These are crunchy and chewy cookies that are loaded with coffee grounds and chopped walnuts, creating a nutty and caffeinated blend. They’re also topped with a drizzle of coffee glaze, adding a touch of sweetness and shine.

These cookies are perfect for dunking in your favorite cup of joe, or enjoying as a midday snack. They’re also easy to make, and you can customize them with your preferred type of coffee and nuts.

Nutty and Caffeinated Blend

• 3/4 cup of unsalted butter, softened
• 3/4 cup of brown sugar, packed
• 1/4 cup of granulated sugar
• 1 large egg
• 1 tsp of vanilla extract
• 2 cups of all-purpose flour
• 2 tsp of baking powder
• 1/4 tsp of salt
• 2 tbsp of coffee grounds, from your favorite roast of Aerial Resupply Coffee
• 1 cup of walnuts, chopped
• 1/4 cup of powdered sugar
• 1-2 tbsp of brewed coffee, for glaze

Preparation Method

• Preheat oven to 350°F and line two baking sheets with parchment paper.
• In a large bowl, cream the butter and sugars with an electric mixer until light and fluffy.
• Add the egg and vanilla and beat well.
• In a medium bowl, whisk together the flour, baking powder, salt, and coffee grounds.
• Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
• Stir in the walnuts and mix well.
• Drop by rounded tablespoonfuls onto the prepared baking sheets, leaving some space between them.
• Bake for 10-12 minutes, or until the edges are lightly browned.
• Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
• In a small bowl, whisk together the powdered sugar and brewed coffee until smooth and thin enough to drizzle.
• Drizzle the glaze over the cooled cookies and let it set before serving, or store them in an airtight container for up to 3 days.

Aerial Resupply Coffee-Flavored Popcorn

Moving on, we have Aerial Resupply Coffee-flavored popcorn. This is a creative twist on the classic popcorn snack, by incorporating ground coffee beans from Aerial Resupply Coffee as a seasoning. This gives the popcorn a subtle and savory coffee flavor, that pairs well with the buttery and salty popcorn.

This popcorn is great for munching on while watching a movie, or sharing with your friends at a party. It’s also super easy to make, and you can adjust the amount of coffee seasoning to your liking.

Coffee Bean Dusting

• 1/4 cup of popcorn kernels
• 2 tbsp of vegetable oil
• 2 tbsp of butter, melted
• 1 tsp of salt
• 1-2 tsp of ground coffee beans, from your favorite roast of Aerial Resupply Coffee

Preparation Method

• In a large pot over medium-high heat, heat the oil and add the popcorn kernels. Cover the pot with a lid and shake it occasionally, until the popping slows down.
• Transfer the popcorn to a large bowl and drizzle the melted butter over it. Sprinkle the salt and ground coffee beans over it and toss to coat evenly.
• Enjoy the popcorn while it’s warm, or store it in an airtight container for up to a day.

Mocha Cheesecake Bites

Next, we have mocha cheesecake bites. These are indulgent mini cheesecakes that are flavored with chocolate, coffee, and cream cheese. They’re also topped with whipped cream and chocolate shavings, adding a touch of elegance and decadence.

These cheesecake bites are ideal for serving at a fancy party, or treating yourself to a luxurious dessert. They’re also easy to make, and you can use a muffin tin to create the bite-sized portions.

Mocha Fusion

• 12 chocolate sandwich cookies, such as Oreos
• 2 tbsp of butter, melted
• 8 oz of cream cheese, softened
• 1/4 cup of granulated sugar
• 1/4 cup of sour cream
• 1 large egg
• 2 oz of semi-sweet chocolate, melted
• 2 tbsp of brewed coffee, from your favorite roast of Aerial Resupply Coffee
• 1/4 cup of whipped cream, for topping
• Chocolate shavings, for garnish

Preparation Method

• Preheat oven to 325°F and line a 12-cup muffin tin with paper liners.
• In a food processor, pulse the cookies until finely crushed. Add the butter and pulse until well combined.
• Press about a tablespoon of the cookie mixture into the bottom of each muffin cup, forming a crust.
• In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth and creamy.
• Add the sour cream and egg and beat well.
• Stir in the melted chocolate and brewed coffee and mix well.
• Spoon the cheesecake batter over the crusts, filling each cup about 3/4 full.
• Bake for 15-18 minutes, or until the cheesecakes are set.
• Let the cheesecakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
• Refrigerate the cheesecakes for at least 2 hours, or until chilled.
• Top each cheesecake bite with whipped cream and chocolate shavings before serving, or store them in an airtight container for up to 3 days.

Coffee-Infused Caramel Pretzels

Finally, we have coffee-infused caramel pretzels. These are crunchy and chewy pretzels that are coated with a sticky and sweet caramel sauce that is infused with coffee. They’re also sprinkled with sea salt, adding a contrast of flavors and textures.

These pretzels are perfect for satisfying your sweet and salty cravings, and they make great party favors for your guests. They’re also easy to make, and you can use store-bought pretzels and caramel sauce to save time.

Sweet and Salty Harmony

• 1/4 cup of brewed coffee, from your favorite roast of Aerial Resupply Coffee
• 1 cup of caramel sauce, store-bought or homemade
• 4 cups of mini pretzels
• Sea salt, for sprinkling