This does not happen often in our house.  Leftover coffee.  Yeah, right.  If I want leftover coffee to use in a chocolate cake or something I have to plan for it.  How do you plan for leftovers??!!

Well I pour the “leftover coffee” first and hide it.  Stop laughing.  You do what you have to do.  Anyway, I thought it would be interesting to find out what to do with leftover coffee IF I ever had any.   Here is what I came up with.  Add your ideas in the comments and let’s see how many we can get.

1. Make ice cubes.  Now, I like my coffee scalding but Marc tosses an ice cube in his coffee before he drinks it. How brilliant is it to make the cubes from coffee so that the coffee is cooled but not diluted?
2. Use as the liquid in cakes.  Many times when I am making a cake I will use dry milk and coffee, to reconstitute it, in the cake rather than milk.
3. Use it in Red Eye Gravy
4. Use it to marinate ribs
5. Add to Chili
6. Use in BBQ sauce
7. Water your acid loving plants with it.  Violets are avid coffee drinkers.
8. Use it to dye fabrics to look vintage
9. Use it to rinse strong smells off your hands, like fish.
10. Make frappuccinos
11. Make a confectioner’s sugar glaze for donuts
    
12. Use instead of red wine in stews and beef dishes
13. Mix with equal parts of sweetened condensed milk and pour into popsicle molds and freeze.
14. Use it to make paper look old by dipping the paper into the coffee and letting dry.
15. Natural hair dye. Yep. If you are a brunette save the coffee until you have about 6 cups and apply it to your wet hair. Let stay on for about 30 minutes and then rise.
16. Try these amazing sounding cinnamon rolls
17. Facial. Seriously.  Add enough leftover coffee to about 1/4 c coffee grounds to make a paste.  Pat onto your face, allow to sit for 10 – 20 minutes and rinse off.
18. Use a swab to put on scratches in dark furniture
19. Pour a mix of grounds and leftover coffee around garden plants to keep out slugs, but make sure the plants can take the acid.
20. Make a raspberry and coffee tiramisu

Post from: Kettle and Cup