Recipe: Coffee Maple Meat Glaze

Here’s a tasty glaze recipe for roasts and grilling. It works especially well with pork and chicken.

  • 1  Cup Clutch Coffee Maple Syrup
  • 1/2 Teaspoon ground cinnamon
  • 1/4 Teaspoon ground cloves
  • 1/8 Teaspoon ground cayenne pepper

Blend all ingredients and use as a glaze over pork roast, chops, poultry, etc. during the last few minutes of cooking. Refrigerate any left over glaze for the next adventure!

Please like & share:

Cocktail Recipe: Iced Spanish Coffee

Problem: You want a Spanish Coffee but it’s a warm, sunny day and the traditional way is just too much. Solution: The Clutch Iced Spanish Coffee!

  • 1 oz Gold or 151 Rum (Bacardi)
  • 1 oz Vanilla Vodka (Absolut)
  • 1/2 oz Coffee Liqueur (Tia Maria)
  • 1/2 oz Orange Ligueur (Grand Marnier)
  • 4oz Clutch Cold Brewed Coffee
  • Sugar Rim (optional: mix with a small amount very finely ground coffee)
  • Cinnamon, ground
  • Whipped cream

Rim a chilled glass with sugar/coffee mixture. Fill a cocktail shaker 1/3 of the way with ice and shake all ingredients except cinnamon and whipped cream for a few seconds. Pour into rimmed glass, top with whipped cream and sprinkle with cinnamon. Note: DO NOT LIGHT ANYTHING ON FIRE!

Please like & share:

Recipe: Crockpot Pulled Pork

This pulled pork recipe is cooked in a crockpot with Clutch Coffee Barbecue Sauce, so it’s super-easy and super-delicious!


  • 1 Pork shoulder roast, 3-4 pounds
  • 3 Tablespoons Clutch Coffee Spice Rub or Coffee Spice Blend seasoning
  • 1 Cup Clutch Coffee Barbecue Sauce
  • 1/2 Cup red wine

Trim excess fat from the roast and rub with a generous amount of Clutch Coffee Spice Rub or Coffee Spice Blend. Place roast in slow cooker with Clutch Coffee Barbecue Sauce over and red wine around. Cook on low for 8 to 10 hours or until meat will fall off the bone. Remove roast to a carving board and pour juices into a fat separator. Using 2 forks, separate the pork meat, discarding any fat or undesirable tissue. Place meat in a bowl, add reserved de-fatted juices, salt and more Coffee Barbecue Sauce, to taste and desired moistness.

Personally, we like it saucy!

Please like & share:

Recipe: Barbecue Meatballs

Whether you want a party snack or are making spaghetti and meatballs, this barbecue meatballs recipe not only tastes great but it’s so easy to make you’ll never buy pre-made meatballs again.


  • 2 pounds burger or 1 pound beef burger plus 1/2 pound each ground pork and veal
  • 1 cup soft bread crumbs
  • 1/4 cup finely chopped onion
  • 2 eggs
  • 1/4 cup milk
  • 2 tablespoons Clutch Coffee Herb Rub or Coffee Herb Blend seasoning
  • 1 teaspoon salt
  • 1 cup Clutch Coffee Barbecue Sauce (see option below)

Thoroughly mix all ingredients, roll into 1 inch balls, place on a rimmed baking sheet, and bake at 350 degrees ’til cooked through, about 12 minutes. If you’re using the meatballs with pasta then that’s it. If you are making larger meatballs then you will need to add cooking time.

Option: If you’re using the meatballs as a party appetizer, heat about a cup of Clutch Coffee Barbecue Sauce in a pan until warm while the meatballs in the oven. Once the meatballs are finished cooking, toss them with the warm barbecue sauce to coat evenly. Serve in a bowl with toothpicks.

Makes about 50 meatballs.

Please like & share:

Cocktail Recipe: Clutch Cold Brew Martini

Like an espresso martini made better with smooth tasting Clutch Cold Brewed Coffee.


  • 1 Part Vodka
  • 1/2 Part Coffee Liqueur
  • 2 Parts Clutch Cold Brewed Coffee
  • Simple syrup to taste

Shake it all together over ice and serve in a martini glass. Or, get old school and use a coupe glass! Garnish with a Clutch coffee bean, of course.

Please like & share:

Recipe: How To Use Coffee Rubs And Seasonings

Clutch Coffee Roasters Coffee Spice Rub and Coffee Herb Rub add the delicious, warming taste of coffee to your favorite foods.

A “Rub” or “Dry Rub” is a mixture of spices, herbs, salts, and/or other dry flavorings, combined to produce a mixture to be applied to food to enhance and/or spice it up.

How to apply Rubs to your food:

  • Pat meat or fish dry (for whole poultry dry inside and out) before applying the Rub.
  • Sprinkle a generous spoonful onto the meat and firmly rub each side with the rub (sprinkle inside and rub the outside for poultry).
  • Tip: Before you start, you can mist a little vegetable or olive oil onto your fish/meat and then apply your rub. This will help it stick. You want to make sure that you cover both sides of the fish or meat to lock in your seasoningsLeave for 10 to 15 minutes or even longer, before cooking.
  • Brush off any surplus ‘rub’ prior to grilling or roasting.

Different rubs are generally applicable to particular types of meat, but not exclusively. We all have different taste preferences, so you may prefer to use the Coffee Spice Rub on beef, pork, or chicken.

Leave it in the fridge overnight to soak up the flavor!
If you would like to intensify the flavor then place the rubbed meat or fish in a plastic bag and leave in the fridge overnight for cooking the following day.

Freezing ‘rubbed’ food:
You can also freeze rubbed food, providing you adhere to any food warnings that would normally apply to safely freezing food in general.

Turn a dry rub into a wet or sticky rub:
Mix the rubs with olive oil, yoghurt, softened butter, even honey, to convert into a ‘wet’ or ‘sticky’ rub to apply on to the meat or fish you’re preparing. This will allow you to apply a thicker layer of seasoning, which will turn into a nice, flavorful crust when cooked.

Poultry skin on off?
If you’re cooking anything with a skin, such as chicken, then you may wish to leave the skin on. If so try to ensure that you get the rub underneath the skin as far as possible as the skin can provide a barrier to the full infusion of the rub into the meat.

Don’t forget the veggies!
Try sprinkling rubs over roasted vegetables and other accompaniments. Or, try making the Coffee Maple Syrup Glaze recipe on our web site!

Shake it up!
An alternative method of applying the rubs is to put the meat or fish in a food-safe plastic bag with the rub and shake the contents until the meat has an overall coating. This can be particularly effective when using medallions of meat or fish that has been cut into smaller pieces. If the rub isn’t sticking well then add a touch of olive oil.

Please like & share:

Recipe: Smoked Brisket with Coffee Spice Rub

We’ve done a few beef briskets but this Smoked Brisket with Clutch Coffee Roasters Coffee Spice Rub really nails it!


  • Clutch Coffee Roasters Coffee Spice Rub
  • Seasoning Paste
    • 1/2 cup Dijon mustard
    • 1/2 cup dark brown sugar
    • 2 whole cloves garlic, minced
    • apple juice
  • Mop sauce
    • 1 quart apple juice
    • 1 cup apple cider vinegar
    • 1 tablespoon salt
  • Wood for smoking

Notes: This is an advanced recipe for those familiar with smoking meats and the length of time it takes. When you get to the foil stage use a double layer on the bottom to make sure you don’t lose the juices.


  • Get a brisket of about 12 pounds. Trim excess fat from the brisket, leaving a layer of about 1/4″.
  • Mix the paste adding just enough apple juice (if needed at all) to make a paste.
  • Place the brisket in a glass or ceramic roasting pan fat side up and coat with the paste mixture then liberally sprinkle with Clutch Coffee Roasters Coffee Spice Rub.
  • Turn the brisket over and do the same on the other side, cover with plastic wrap and refrigerate over night.
  • The next day get the brisket out of the fridge a couple hours before putting it in the smoker.
  • Set up your smoker cooker, bbq or whatever you’re using with wood chunks or pellets and stabilize at 275 degrees.
  • Whisk together the mop sauce ingredients.
  • Place the brisket in the smoker over indirect heat fat side up and cook until well browned, about 3 1/2 to 4 hours, shooting for an internal temp of 165.
  • Baste with the mop sauce every hour during smoking.
  • Remove the brisket, wrap in heavy duty foil and cook another 3 1/2 to 4 hours.
  • Carefully open the foil just enough to check the internal temp and add  a couple more hits of mop sauce, being careful not to spill the juices.
  • When the brisket reaches 190 degrees it’s done!
  • Carefully remove the package from the smoker, open the foil, remove the brisket to a cutting board and tent it to rest for 20 to 30 minutes.
  • Pour the juices into a bowl.
  • After resting slice the brisket across the grain and layer it on a serving platter with some juices poured over and some reserved for the table.

Credit: Jerry Schwanke


Please like & share:

Recipe: Coffee Maple Syrup Veggie Glaze

This is a great glaze recipe with many uses but it is fantastic on roasted vegetables.


  • 1/4 cup Clutch Coffee Roasters Coffee-Infused Maple Syrup
  • 1 tablespoon butter
  • 1/8 teaspoon cinnamon
  • 1/8 teaspoon salt to taste

Just warm the syrup enough to melt the butter and whisk in the cinnamon and salt. Drizzle over your roasted veggies and presto: you are a winner! Not likely you’ll have any left over but if you do it’s dynamite on ice cream, over bread pudding, french toast, and… well you get the idea.

Credit: Jerry Schwanke

Please like & share:

Cocktail Recipe: The Manhattan Clutch

Our coffee cocktail riff on the classic Manhattan.


  • 2 ½ oz rye whisky (We used George Dickle. Rye will stand up better to the coffee than bourbon.)
  • 1 ½ oz Dark Vermouth (We used Noily Pratt Rouge; Punta Mes could work too)
  • 2 Dashes Angostora Bitters
  • ¼ oz Clutch Coffee Roasters Coffee-Infused Maple Syrup or simple syrup
  • ¼ oz Clutch Coffee Roasters Bottled Cold Brewed Coffee

Put everything in a shaker with a few cubes and stir well. Cherry in the bottom of the glass. Serve up in a martini glass or on the rocks in a highball.

Please like & share: