cafe21 recipeCoffee Jelly
  • Ingredients:
    1 pack of unflavoured gelatin
    2 tablespoons of hot water

  • 3 tablespoons of white sugar
    2 cups of CAFÉ21 coffee


  • Make a solution with gelatin and hot water until all is dissolved.

  • Mix it together with 2 cups of CAFÉ21 coffee in a saucepan.

  • Add in sugar and bring the mixture to a boil over high heat.

  • Pour mixture into jelly cups. Leave them to chill in the refrigerator for about 6-7 hours or until solidified.

  • Serve on a plate.
  • cafe21 recipeCoffee Cake
  • Ingredients:
    1 1/4 cup of softened butter
    1 cup of sugar
    1 cup of self-raising flour

  • 1 teaspoon of baking powder
    4 large eggs
    4 level teaspoon of CAFÉ21 coffee powder


  • Preheat your oven to 175ºC.

  • Take two deep 20cm (8in) sandwich cake tins, brush some butter and line the base.

  • Dissolve CAFÉ21 coffee powder in 1 tablespoon of boiling water.


  • Mix 1 cup of butter, sugar, flour, baking powder and eggs into a large mixing bowl. Beat until smooth.

  • Slowly mix in the dissolved coffee as you stir until it is properly mixed.

  • Pour the mixture into the two lined tins. Level the tops.


  • Place tins into the preheated oven to bake for about 25–30 minutes until golden brown.

  • Ready to serve.
  • cafe21 recipeCoffee Cookie
  • Ingredients:
    3/4 cup of silvered almonds
    1/3 cup of CAFÉ21 coffee powder
    2 tablespoons of hot water
    2 2/3 cups of all-purpose flour
    3/4 teaspoon of baking soda
    1/2 teaspoon of salt

  • 1/2 cup of softened butter
    1 1/4 cups of white sugar
    1 teaspoon of vanilla extract
    2 eggs
    2 cups of semi-sweet chocolate chips



  • Preheat your oven to 175ºC.

  • Place almonds in the oven to toast until golden brown.

  • Mix together flour, baking soda and salt in a bowl.


  • In an electric mixer, beat butter and sugar on medium speed until fluffy.

  • Dissolve CAFÉ21 coffee powder in 2 tablespoons of hot water.

  • Mix in coffee, vanilla and eggs into the fluffy butter mixture.


  • Reduce the mixer’s speed to low and slowly pour the flour mixture in until it turns doughy.

  • Add chocolate chips and almonds into the dough by hand.


  • Scoop the dough using a teaspoon onto an ungreased cookie sheet.


  • Bake for 10 minutes and serve.
  • cafe21 recipeShrimps in Coffee Barbecue Glaze with Soba Noodle Salad
  • Ingredients:
    16 shrimps, shelled and deveined, tails on
    1 cup sugar snap peas, trimmed
    100g mixed mushrooms, cut into quarters
    1 packet soba noodles (about 300g)
    4 tbsp sesame oil
    6 tbsp light soy sauce
    3 tbsp cooking oil
    2 tbsp sesame seeds, to serve storebought furikake, to serve (optional)
  • For the coffee barbecue glaze:
    1 sachet CAFÉ21 Low Fat 2in1 Instant Coffeemix
    4 tbsp oil
    2 tbsp minced garlic thumb-size piece ginger, minced
    ½ onion, finely chopped
    3½ tbsp ketchup
    2 tbsp cider vinegar
    3 tbsp dark brown sugar
    2 tbsp soy sauce


  • First make the glaze. Dissolve the CAFÉ21 Low Fat Instant Coffeemix in 100ml hot water.

  • In a medium saucepan, heat the oil and sauté the garlic, ginger and onion over low heat until the onion is slightly translucent. Stir in the coffee and all remaining ingredients, bring to a boil and then lower heat to a simmer. Cook, uncovered and stirring often, until it reduces to a syrupy sauce, about 15 mins.

  • Brush the shrimps generously on both sides with the coffee barbecue glaze. Cool the remaining sauce and store in the fridge for up to 3 days.








  • Meanwhile, bring a pot of water to the boil and blanch the snap peas until crisp tender. Remove with a slotted spoon and transfer to an ice bath. Drain and set aside.

  • In the same pot, blanch the mushrooms until tender, remove with a slotted spoon and transfer to an ice bath. Drain and set aside.


  • Bring another pot of water to the boil and cook the soba noodles according to packet instructions. Drain and set aside.



  • Combine the snap peas, mushrooms and soba in a large mixing bowl. Whisk together the sesame oil and soy sauce, and pour this over the soba salad, tossing gently with a pair of chopsticks. Divide among four plates.

  • Heat up the oil in a pan. Pan-fry the shrimps for about 1-2 mins on each side, until pink and cooked through.


  • Top the soba noodle salad with the shimps. Sprinkle over sesame seeds and furikake, if using, before serving.

  • cafe21 recipeCoffee Chocolate Granola
  • Ingredients:
    1 sachet CAFÉ21 2in1 Instant Coffeemix
    ⅓ cup brown sugar
    100g salted butter, cut into cubes
    1 tsp vanilla extract

  • 2½ cups old fashioned rolled oats
    1 cup raw nuts (we used walnuts and sliced almonds)
    ¼ cup sunflower seeds
    ½ cup chocolate chips


  • Preheat oven to 150C.

  • Combine CAFÉ21 Instant Coffeemix, sugar, butter and vanilla extract in a bowl. Place the bowl over a pot of simmering water and cook, stirring, until the butter melts and the ingredients are thoroughly mixed. Set aside.

  • Tip oats, nuts and sunflower seeds into a large mixing bowl. Pour the coffee mixture over and stir to coat the ingredients.



  • cafe21 recipeCoffee-rubbed Chicken Chops with Herb Butter Rice
    Coffee is a unique ingredient for a marinade, which imparts a toasty, earthy flavour to meats like pork and beef.
  • Ingredients:
    4 chicken thighs, deboned with skin on
    20g butter, softened
    1 tbsp canola oil
    2 garlic cloves, minced
    2 cups cooked white rice, kept warm
    small handful coriander, leaves picked, finely chopped
    small handful parsley, leaves picked, finely chopped
    4 tbsp cooking oil
    green salad, optional
  • For the coffee rub:
    1 sachet CAFÉ21 Low Fat 2in1 Instant Coffeemix
    2 tbsp brown sugar
    1/2 tbsp ground black pepper
    1/2 tbsp chilli powder, optional
    1/2 tbsp sea salt
    3 tbsp olive oil





  • Combine all the coffee rub ingredients in a bowl and stir to mix. Massage the coffee rub generously onto the chicken thighs. Set aside to marinate for 30 mins.

  • Melt butter with canola oil in a small saucepan. Sauté the minced garlic until fragrant but not browned. Pour it over the white rice, mix gently and then stir in the chopped herbs.

  • Heat the cooking oil in a non-stick pan. When the oil is shimmering, place the chicken chops, skin side down first in pan. Cook over medium heat for about 3 mins until skin is brown and crisp, then flip over. Lower the heat slightly and cook for another 4 mins or so, until the chicken is firm and juices run clear.

  • Serve the chicken chops with the rice and a green salad, if you wish.
  • cafe21 recipeChai-spiced Coffee
    Curl up on rainy nights with this warming, Christmassy drink
  • Ingredients:
    300ml milk
    1 tbsp ground fresh ginger
    2 cardamom pods, bruised
    1 cinnamon stick, broken
    2 sachets CAFÉ21 2in1 Instant Coffeemix

  • whipped cream and 2 cinnamon sticks, to garnish
    ground cinnamon or ground ginger, optional


  • Place the milk, ginger, cardamom and cinnamon in a saucepan. Bring to a simmer, and then turn off the heat. Strain the milk through a fine sieve, discarding the spices and aromatics.

  • Dissolve the CAFÉ21 Instant Coffeemix in the warm milk, stirring to dissolve completely. Pour into two serving mugs.

  • Top with whipped cream and garnish with a cinnamon stick. Dust with a little ground cinnamon or ground ginger, if you wish.




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