Choffy Recipes
Choffy is not only an amazing brewed chocolate drink by itself, but its great cocoa flavor makes it an amazing ingredient in your culinary creations. The list below is a very small, ever evolving list of great things you can try to make with Choffy.
Easy Choffy Substitutions or Additions

  • Use Choffy instead of Water with a Chocolate Protein Shake.
  • Add Choffy grinds (new or used) to a smoothie.
  • Add Choffy grinds (new or used) to oatmeal.
  • Add Choffy grinds (new or used) to homemade chili.
  • Freeze Choffy into cubes to make frozen drinks
  • Freeze creamer into cubes to add to frozen drinks

Choffy Chili

1 TB oil
1 Onion, chopped
2 Cloves of Garlic, minced
1 pound Ground Beef
1 (28 oz) can Crushed Tomatoes
1/3 cup Apple Cider Vinegar
1 (14 oz) can of Beef Broth
2 (15 oz) cans of Kidney Beans
1/2 cup strong brewed CHOFFY (I use La Española)
1/4 cup packed Brown Sugar
2 TB Chili Powder
1TB Cumin
1 TB of leftover brewed CHOFFY grounds
1/2 teas Dried Oregano
1 teas Ground Cayenne Pepper (or to taste)
1/2 teas Salt
1/4 teas Pepper
2 (15 oz) cans of Kidney Beans


1. Heat oil in a large saucepan over medium heat. Cook onions, garlic, ground beef for about 10 min, or until the meat is well browned and the onions are tender.

2. Mix in the tomatoes, vinegar, beef broth, beans & Choffy. Season with brown sugar, chili powder, cumin, Choffy grounds, oregano, cayenne pepper, salt & pepper. Reduce heat to low and simmer for 1 1/2 hours.

Made by Heather Sachs

Choffy No Bake Cookies

1 cup Choffy
1 can coconut milk (13.5 oz)
1/4 cup cocoa powder
1 stick margarine
2 cups sugar (or sugar substitute)
1 dash salt
1 tsp vanilla
1/2 cup creamy peanut butter
3 cups Quick Oats (oatmeal)

Bring coconut milk to a boil, then add to a french press with the Choffy and stir. Allow to steep for 20-30 minutes, then press down. You may need to remove the filter part, stir, and then press down again. You should get 1/2 cup plus a tbsp more or so of Choffy milk.
Combine Choffy milk with cocoa powder, margarine, and sugar in a medium size pot on medium. Stir with a whisk to get all the cocoa to dissolve. Bring to a boil and let boil for 2 minutes then remove from heat. Add salt, vanilla, and peanut butter, stir until peanut butter is melted. Add Quick Oats and stir. The batter should be easy to stir with a spatula and almost hold its form. If the batter is too thick add a tbsp or two of milk. Immediately place onto parchment paper with a medium size cookie/melon scoop. Let cool.

Choffy Frappé

2-3 cups chilled prepared Choffy
3/4 cup half and half
1/4 cup sugar
8-10 ice cubes

Blend well, whipped cream on top, add some chocolate sprinkles.
Submitted by Jeremy Ogden

Frozen Choffy Parfait

1 cup heavy cream
14 oz sweetened condensed milk
1/3 cup strong Choffy, hot
4 tbsp sugar

Dissolve sugar in hot Choffy, then let cool. Whip cream until soft peaks form. In another bowl, blend condensed milk and Choffy together. Whip for 3 minutes, then fold in the whipped cream. Spoon mixture into serving dishes, then freeze until firm
(around 3 hours). Serves 6.
Submitted by Tammy Olsen

Choffy Whipped Cream

1 pint heavy cream
1/3 cup Choffy
3 tbs sugar
1/2 tsp vanilla

Combine all the ingredients in a bowl and whip with a mixer until the cream forms peaks. Yield: 2 cups. Try on cake for a lighter flavor, puddings, in parfaits, etc.
Submitted by Tammy Olsen

Choffy and Melted Ice Cream Mousse

1 Pint chocolate ice cream
1 cup whipping cream
1/3 cup chilled Choffy

Melt ice cream in a medium sauce pan over low heat until melted. Transfer to a large mixing bowl, cover and chill for one hour or until cold. Add whipping cream to the melted ice cream. Beat with an electric mixer on high speed for 5 to 6 minutes or until soft peaks form. Add Choffy and continue beating mixture until stiff peaks form. Pour into a serving bowl, cover, and chill from 1 to 6 hours. Yield 6 servings.
Submitted by Heather Buckles

Choffy Slush

5-7 Choffy ice cubes (make ahead of time and keep in the freezer in a ziplock bag)
1/2 cup cold Choffy
2 Tbsp milk (or your favorite creamer)
1-2 packets Splenda or Sugar to taste, if desired
5-6 almonds (optional)

Blend everything together in the blender. You can stir in some Cool Whip too if you like. If you don’t want to make the Choffy ice cubes, you could just make the Choffy double in strength and use ice cubes. That way it won’t be watered down. Alternative: Freeze creamer into ice cubes and use instead of the Choffy ice cubes and milk (or creamer) and add to cold Choffy.
Submitted by Megan White

Black Magic CHOFFY Cake

(only the BEST Chocolate Cake EVER!)

1 3/4 c. flour
2 c. sugar
3/4 c. cocoa powder
2 tsp baking soda
1 tsp salt
2 eggs
1 c. strong black CHOFFY, cooled
1 c. buttermilk
1/2 c. veg oil (coconut oil)
1 tsp vanilla

Combine all, mix well for 2 min. Pour into greased 9×13 pan.
Bake 350 35 – 40 min.

1/2 c. softened margarine
(real butter)
2 oz. melted unsweetened chocolate
3 c. powdered sugar
3 Tbs. Choffy (or milk)
2 tsp vanilla
submitted by Melissa Christensen

Choffy Cooler

1 cup Strong Choffy chilled
1 pint Chocolate Ice cream
1 tsp vanilla
1/2 tsp cinnamon
1/4 tsp salt

Pour Choffy into blender. Spoon in ice Cream, add vanilla, cinnamon & salt. Blend 10-15 seconds(or beat all ingredients with rotary beater). Serve immediately over ice cubes in tall glasses. Serves 3 – 4
Submitted by Heather Buckles

Choffy Gelatin

1 envelope unflavored gelatin (Knox)
1/2 cup cold water
1/3 cup sugar
1/8 tsp salt
1 cup hot Choffy
1 tsp lemon juice

In medium bowl sprinkle gelatin over cold water to soften. Add sugar, salt and hot Choffy; Stir until gelatin dissolves; stir in lemon juice. Pour into 3 or 4 individual molds or custard cups. Refrigerate until set. Unmold to serve. Add dollop of whipped cream on top if desired. Very refreshing!
Submitted by Tammy Olsen

Coconut-Choffy Creamslush

8-10 oz. iced Choffy
2 scoops vanilla ice cream
Dash of coconut creamer (to taste)
Ice (if desired)

Pour iced Choffy into blender. Add ice cream and blend. Add coconut creamer to taste, and add ice or more Choffy to create desired consistency.
Submitted by Christina Dickerson

Mocha Choffy Frostys

2 cups freshly brewed Choffy
6 tablespoons chocolate syrup + extra for drizzling
1 pint vanilla ice cream, softened
1 can Redi-Whip

Place hot Choffy and chocolate syrup in blender container. Blend until smooth. Cool to room temperature. Pour into a medium bowl and add softened ice cream. With rotary beater, beat until smooth. Spoon into tall glasses, top with Redi-Whip and drizzle some chocolate syrup on top and serve immediately. Serves 4.
Submitted by Nicole Mattison

Choffy Mexican Mocha

Brew 2 tablespoons Choffy in a french press with 6 ounces of hot water, adding 1/2 vanilla bean (scraping seeds in with the choffy) and 1/2 teaspoon ground cinnamon for seasoning. While the Choffy is steeping, heat 6 ounces milk with 2 tablespoons shaved or finely chopped dark chocolate and some fresh orange zest until warm, whisking the chocolate to melt. Combine the Choffy and milk mixture
in 2 cups. Top each drink with a dollop of lightly whipped cream and a sprinkling of cinnamon.
Submitted by Anne Mills

Hazelnut Choffy

Serve brewed Choffy ‘au lait’ with an equal quantity of warm milk that has been heated with 2 tablespoons nutella (or hazelnut gianduja) per 1 cup milk. Optional topping – a dollop of lightly whipped cream.
Submitted by Anne Mills

Gluten-Free Orange Choffy Chip Cake

Perfect for holiday gatherings, this cake is rich, moist and delicious with a wonderful orange flavor accented by Choffy and chocolate chips. Serve sprinkled with powdered sugar or whipped cream.

2 oranges, navel (organic preferred, you’re using the peels)
4 eggs
¾ cup agave nectar
2 cups almond flour
½ teaspoon sea salt
1 teaspoon baking soda
4 tablespoons vanilla protein powder
1 teaspoon vanilla extract
¾ cups mini chocolate chips
¾ cup Ivory Coast Dark Choffy grounds, (already brewed, dry the grounds @ 200°F for about 3 hours)

Wash oranges and boil them whole (yes, the whole thing) for 1 hour, or until soft.
Preheat oven to 375 degrees.
Place whole oranges (with peeling) in food processor and blend until smooth.
Add eggs, flour, salt, agave and baking soda to food processor until well blended, then add in protein powder and vanilla extract. Blend again.. Remove and place batter in bowl.
Fold in Choffy and chocolate chips.
Pour batter into a greased 9 ½ inch spring form cake pan. Bake in oven for 40-45 minutes, or until toothpick comes out clean. (Line pan with wax paper & grease for even easier removal)
Cool pan for 2 hours and serve. Store leftovers (if there are any) in the refrigerator.
Serves: 12 Total cooking time: about 2 hours (give or take a little)

submitted by Joanna Osterman

Choffy Chocolate Brownies

One of my mom’s recipes. Want delicious brownies? Put away the brownie mix and mix up this recipe – you won’t be disappointed!

1 ½ cup flour
½ tsp baking soda
1 ½ cup sugar
2/3 cup butter
4 tbsp brewed Choffy
24 oz (3 cups) chocolate chips, divided
2 tsp vanilla
4 eggs
1 cup chopped nuts (opt)

Mix sugar, butter, & Choffy – bring to a boil. Remove & add 1 ½ cup chocolate chips & vanilla. Cool completely. Add eggs, stir in remaining ingredients; rest of chocolate chips. Pour into greased 13 x 9 in pan. Bake at 325° for 35 minutes.

submitted by Jill Pierce

Choffy Joy Truffles

1 ¼ cups Hot Post Brewed Choffy Grinds
1 cup Honey
1 ½ cups Almond Butter
4 ½ cups Unsweetened Coconut

Select one or all
½ – 1 cup Sheddred Coconut
1-2 cups White Chocolate
1-2 cups Dark Chocolate

In the blender mix Choffy Grinds and Honey. Stir in Almond Butter. Add in Unsweetened Coconut and mix completely. Roll into 1-inch balls.

Roll in Coconut or allow to set up in for 30 minutes before dipping in *melted chocolate.

Store in the refrigerator until ready to serve.

*Cook Chocolate on half power for 3-3:30 minutes

submitted by LeeAnn Mason

Choffy Gelato

1 ½ c whole milk
¾ c sugar
¼ c Choffy grounds
pinch of salt
1 ½ c heavy cream
5 large egg yolks
¼ t vanilla

Heat milk, sugar, Choffy, salt, and cream in a medium saucepan until it is very warm, but not boiling. Cover, remove from heat, and let steep at room temperature for 1 hour.Press mixture in a French press to remove Choffy grounds. Then return mixture to saucepan and heat to simmering, but not boiling. Meanwhile whisk egg yolks together in a separate bowl. Slowly pour the simmering mixture into the egg yolks, whisking constantly to temper the egg yolks. Scrape the warmed egg mixture back into the saucepan. Stir the mixture constantly over medium heat, scraping sides and bottom as you go, until the mixture thickens and coats the back of the spoon (you should be able to run your finger across the back of the spoon and have the coating not run)—about 10 min. Chill in the refrigerator and then freeze it in an ice cream maker. Makes about 1 quart
Submitted by Clare Moon

White Chocolate Choffy Frosting

1/2 cup white chocolate, melted and cooled (do not substitute almond bark)
1/2 cup butter flavored Crisco (Crisco brand is recommended)
1/2 tsp vanilla
4-6 Tbsp strongly brewed Choffy
3 cups Confectioner’s Sugar

Whip together Crisco, vanilla and 4 Tbsp Choffy until blended smooth. Add Confectioner’s sugar and whip until creamy. Add more Choffy as needed to make frosting the consistency you desire. This frosting is best with with white cake as other flavors tend to overpower the Choffy taste in the frosting.
Submitted by Melissa Proctor

Choclicious Choffy Smoothie

1 ripe bananna
4 dates (take the pits out)
1/2 cup used Choffy grounds (can also sprinkle some new bits in there too)
1/2 cup water (or Vanilla or Chocolate flavored Almond milk)
4 Tablespoons of Raw Honey OR Raw Agave
1 Tablespoon of Protein Powder (optional) Vanilla Rice, Soy or Whey protein powder.
1 teaspoon of Vanilla
1 pinch of sea salt
1 cup of ice

Toss everything in the blender except the ice. Blend everything together for 30 seconds or a minute (depending upon your blender). A high quality blender is best but any kind can be used. Then add ice and blend again until all ice has been crushed into very tiny pieces. If you want to make your blender work a little less you can use crushed ice. Makes 1-2 servings.
Submitted by Michael Howard

No-Bake Choffy Walnut Balls

2 1/2 cups finely crushed vanilla wafers
1 1/2 Tbsp cocoa
1 cup confectioners sugar
1 cup finely chopped walnuts (or walnuts & coconut combination
3 Tbsp corn syrup (or Agave syrup)
1/4 cup brewed Choffy

Mix wafer crumbs, cocoa, 1 cup confectioners sugar and nuts. Add corn syrup and Choffy. Mix well. Form into 1″ balls; then roll in confectioners sugar. Store in covered container. Makes 3 – 3 1/2 dozen
Submitted by Sue Shick