In addition to Zoom birthdays, online Ludo, and FaceTime dates, there’s another thing that everyone we know seems to be doing these days. Yup, we’re talking about cooking and baking.

If you know us well enough, you know that we can never get enough of ARAKU coffee! (Can you blame us though?). We’ve been adding our Speciality coffee to our post dinner desserts and the results are absolutely delicious! Gone are the days when coffee only came as regular or decaf. These days it comes as brownies, popsicles, cookies, cakes and more! Here are some easy coffee infused dessert recipes that we have collated that you easily can whip up at home.


Get your caffeine fix and enjoy summer, all at once! These brownies are layered with indulgence.


  • 1/2 cup unsalted butter
  • 8 ounces quality semi-sweet chocolate, coarsely chopped
  • 3/4 cup granulated sugar, 150g
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 4 tbsp cold brew coffee concentrate (we recommend using Araku Micro Climate)
  • 3/4 cup  all-purpose flour, 90g
  • 2 tbsp dutch process cocoa powder
  • 1/4 teaspoon salt
  • 1/4 cup caramel sauce, optional


  1. Coarsely chop the chocolate and melt it together with the butter in a saucepan over medium heat while stirring constantly. Remove from the heat, pour in a mixing bowl, and let cool for 8-10 minutes.
  2. Preheat your oven to 350°F (180°C) and line a 9-inch square pan with parchment paper.
  3. Add the sugar to the chocolate mixture and whisk until well incorporated. Add the eggs, one at a time. Whisk in the vanilla extract and cold brew coffee concentrate. You can check out our cold brew recipe video here!
  4. Add the flour, cocoa powder, and salt and gently fold them in. Mix only until everything is incorporated and the dry ingredients are wet and no clumps remain.
  5. Spread the batter into your prepared pan. If you use the caramel sauce, drizzle it on top and use a fork to make swirls on the surface of the batter.
  6. Bake for 30-35 minutes until a toothpick comes out with only a few moist crumbs attached and the brownies pull away from the edges of the pan.
  7. Let the brownies cool in the pan on a wire rack. Store the brownies in an airtight container in the fridge for up to one week or freeze them for up to 2 months.


As temperatures continue to soar, many of us may not be so hot on a hot cappuccino. But what if we told you that you could get your cappuccino chilled, and served on a popsicle stick?

Ingredients :

 1 cup milk

 ½ tsp vanilla extract

1 tsp cinnamon

 ⅔ cup sugar

2 tbsp corn syrup 

1 cup strong coffee (8 oz or 250 ml)

Directions :

  1. We recommend using the Araku Moka Pot to brew our SELECTION variant.
  2. Combine all ingredients in a saucepan and warm gently until the sugar dissolves. 
  3. Let it cool. Then pour the mixture into popsicle molds and keep to freeze. 

(We recommend making these at least a day ahead of time) 


Quick to make (and devour) - no wonder the mug cake has taken the world by storm! We’re giving it a twist by infusing it with brewed coffee.

Ingredients :

½ cup evaporated milk

½ cup 1% milk, cold

⅓ cup semi sweet chocolate chips

2 tbsp brewed coffee. We recommend Grand Reserve or any of your favorite Araku Coffee

1 egg

1 egg white, lightly beaten

Pinch of salt

Icing sugar and cinnamon for garnish (optional)

Directions :

  1. Line a shallow baking pan with a tea towel and place eight oven safe cups inside. Preheat the oven to 325°F.
  2. In a microwaveable bowl, combine evaporated milk and chocolate chips. Microwave on HIGH for 1 min. Whisk until chocolate has melted and the mixture is smooth. Whisk in coffee and cold milk. Whisk in egg, egg white, and salt.
  3. Evenly pour mixture into the prepared cups. Fill the pan with enough hot water to reach halfway up the sides of the cups.
  4. Transfer pan to oven and bake until mixture is set but still slightly jiggly. (About 15 mins.)
  5. Cool for 10 minutes before dusting with icing sugar and cinnamon. Serve warm or cold.


The smell of coffee mixed with the smell of baking. Making these cookies is (almost) as much fun as eating them!

Ingredients :

5 ½ cups unsalted butter

5 ½ cups dark brown sugar

½ cup granulated sugar

2 eggs

4 tsp vanilla extract

2 cups all purpose flour

2 cups bread flour

4 tsp cornstarch

2 tsp baking soda

1 tsp salt

5 ½ heaped tbsp coffee grounds (fine or coarse). Try with Araku Selection

1 cup mini chocolate chips

Directions :

  1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
  2. In a large bowl, add flours, cornstarch, baking soda, salt, and coffee grounds. Whisk to combine. Set aside.
  3. In a stand mixer bowl fitted with a paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the eggs and vanilla extract and beat for 2 more minutes.
  4. Slowly add in the flour mixture and mix well.
  5. Using a spatula, fold in the mini chocolate chips.
  6. Bake for 11-13 minutes. Let them cool on the baking sheet for about 5 minutes.
  7. Move them to a wire rack to cool completely. Store in an airtight container.


No list of coffee infused desserts is complete without the classic tiramisu. Adding in ARAKU coffee takes this beloved dessert up another notch!

Ingredients :

6 egg yolks

¾ cups white sugar

⅔ cup milk

1 ¼ cups heavy cream

½ tsp vanilla extract

2 cups mascarpone cheese

¼ cup strong brewed coffee, room temperature. We recommend Micro Climate

2 tbsp rum

2 packets of ladyfinger cookies

1 tbsp unsweetened cocoa powder

Directions :

  1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in the refrigerator for 1 hour.
  2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
  3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
  4. Arrange half of the soaked ladyfingers in the bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate for 4 to 6 hours, until set.

Our Coffee mentor Sherri’s Tiramisu Hack - 1) purchase premade tiramisu and lady finger cookies, 2) Place tiramisu in martini glasses or any fancy cup or dessert dish with lady finger garnish, 3) pour atop chilled brewed coffee and enjoy.

With Araku Coffee India, you can have your coffee and eat it too! Order now!


Cover image courtesy: Aditi Dugar