coffee infused oatmeal snacks

Coffee infused oatmeal snacks with almond butter and cacao nibs

A powerful breakfast can really get you though the day. Especially if that day is called Monday. These coffee infused oatmeal snacks will not only give you enough energy to face your Monday blues, they are also super healthy and delicious. Flavored with Batavia’s Espana cold drip coffee, from El Salvador and made with rich ingredients like oatmeal, almond butter, raw cacao nibs and nuts, you are off to a good start! This delicious recipe was created by Kari, from, for Batavia Coffee. Want to know how to make it at home? Keep on reading!

What you need to make 12 Coffee infused oatmeal snacks

  • 100 grams of oatmeal
  • 75 ml of Espana cold drip coffee
  • 2 tablespoons of (white) almond butter
  • 1 tablespoon of honey or date syrup
  • 1 tablespoon of raw cacao powder
  • 1 tablespoon of raw cacao nibs
  • 1 handfuls of nuts (cut up in little pieces)
  • 1 teaspoon of chiaseeds
  • 1 teaspoon of maca powder
  • 1 teaspoon of vanille extract
  • 1 tablespoon of almond flour
Columns by Kari
Photo from

How to make these delicious snacks

Step 1. Mix the cold drip coffee with the oatmeal and let it sit in your fridge for about an hour until the oatmeal has soaked up all the delicious coffee flavors.

Step 2. Add all the beautiful ingredients to the mix.

Step 3. Mix everything together until it has a nice, doughy texture and roll it into one big ball.

Step 4. Divide into twelve even sections and roll them into little balls.

Step 5. Put in the fridge for at least two hours.

Step 6. Enjoy these delicious coffee infused oatmeal snacks with a glass of cold drip coffee from Batavia!

Tips! Make these oatmeal snacks in the evening, so you can enjoy them the next morning. If you have a nut allergy replace the nuts with seeds (sunflower, pumpkin, sesame) and the almond butter with tahini. You can also add cranberries or raisins to the mix, for that fresh twist!

Photo from

Find more recipes with Batavia Cold Drip Coffee here! Enjoy!


Almond Cocktail with Rum and Santuario

We like to experiment with our Cold Drip coffees at the Batavia Headquarters. The combinations are endless and everyone has his own preferences. But we all unanimously agree that this almond cocktail is delicious! Dangerously tasty even! Of course, you could make a healthy mocktail, but adding rum creates the ultimate after dinner drink. It’s sweet and soft due to the almond milk but also spicy and complex due to the Santuario. Santuario is the ideal base for a classic ice coffee. You can also combine this coffee very well with soft ice cream or whipped cream. But more and more people seem to be longing for a healthier variant of  ice cream coffee . Adding almond milk (we personally are fans of the drinks from Rude Health) to our cold drip coffee makes for a delicious, healthy ice cream coffee. Our coffee does not contain any sugar. We think drinking healthy is very important, but enjoying a nice drink at the time is not wrong either! So if you’re curious about how to make this almond cocktail with rum and Santuario, then read on!

What do you need ?

  • Ice cubes
  • 250ml Santuario coffee
  • 60 ml almond milk from Rude Health
  • 30 ml brown rum from Havana Club

How do you make this almond cocktail?

STEP 1 Fill your ice cube mold with Batavia Dutch Coffee and put it in the freezer.

STEP 2 When the coffee-ice cubes are hard, take them out of the mold and put them in a tray.

STEP 3 Pour the almond milk into a glass and add 5 coffee cubes. Swirl your glass so that the ice cubes melt a little.

STEP 4 Take a sip to check the taste!

STEP 5 Add the rum.

STEP 6 Again, swirl your glass a bit so that all ingredients are mixed together.

STEP 7 Sit down on the couch, feet up 😉


Batavia Blog: Selling Ice coffee on a christmas market

Every Tuesday, a new addition is made to the Batavia Coffee blog. In the blog, we write about the road we travelled so far. It all started with an idea that occurred on a bleak day in India. This week: Selling Cold drip coffee at an ice cold Christmas market.

Ice coffee on a Christmas market

After we had been selling our coffee at a pop-up store located in Utrecht we started to get the hang of it. We got a lot of feedback from the people who consumed our coffees, which was great. It was good to see how big the differences were between the six coffees we offered them. To prove that Cold coffee can be consumed everywhere, we decided to participate in the Christmas market in our hometown Leiden. Selling Cold drip coffee at a Christmas market might not be the best idea whit temperatures around the freezing point, but we had good faith.

A hunch of something great

Fortunately, we decided to set up our wooden chalet with the necessary, yet probably flammable, Christmas lights from a cheap mass production store. Honestly, the first days were pretty tough. It was extremely cold outside and although it was not a problem for people to buy our Dutch Coffee it seemed a reasonable step to go out and visit the market. Fortunately, after a day or two, it became a bit drier and soon we wondered if we had enough bottles of coffee in stock. In advance, we decided to start the evening of day three by producing more coffee.

A marathon

On day four it became clear that our planning was off. Instead of just having to sell the coffee at the Christmas market, we now also had to produce coffee twice a day! After we finished working at the Christmas market, we had to produce coffee until late at night just to make sure there was enough coffee for the next day. Waking up early the next morning, we had to paste the labels with sleepy eyes, just before going to the Christmas market again. It was like a marathon. But one thing was clear: Dutch people also like ice coffee during winter!

To be continued…

Buttercream Biscuits with Cold Drip Coffee

Want to make a special cake out of cranberry biscuits? That’s possible with this delicious recipe from vera thuis. Vera is zero waste chef who makes the most unique recipes. These buttercream biscuits, made with our Yirgacheffe cold drip coffee can be considered real art and are quite easy to make! Yirgacheffe is an unwashed coffee, with a portion of the flesh remaining around the bean while drying. This gives the coffee a very pronounced fruity character. These buttercream biscuits are perfect as desert or with coffee (our Batavia Dutch Coffee that is!). A true treat for when having visitors over or during a special occasion. Want to know how to turn butter biscuits into a delicious cake, then read on!

What do you need for these buttercream biscuits

For 4 to 5 people:

  • 1 box Verduijns Butter Biscuits with cranberries
  • 100 grams of unsalted butter
  • 20 grams of white bastard sugar
  • 2.5 grams of vanilla powder
  • 5 grams of ground cinnamon powder
  • 40 ml Yirgacheffe coffee from Batavia Dutch Coffee
  • 1 pomegranate (for garnish)

How to make these Buttercream Biscuits?

STEP 1 Let the butter come to room temperature.

STEP 2 Beat the butter white with sugar, vanilla powder, cinnamon and a pinch of salt. This can be done with a guard or hand mixer.

STEP 3 Spatula or mix the Yirgacheffe coffee through it.

STEP 4 Cover a creamy biscuit and put one on top of it. Repeat this process with 5 cookies. Make sure all layers are well filled. The top cookie also spreads with cream.

STEP 5 Let the cakes rise in the cooling.

STEP 6 Use pomegranate pies to garnish. You can also use raspberries or black currants!

TIP 1. Do you like a firmer coffee flavor add more coffee. If you like more cinnamon or vanilla then add more.

TIP 2. Take a glass of iced Yirgacheffe with your buttercream biscuits to enhance the spice flavor.


Caribbean Ice Coffee with rum and Yirgacheffe

Looking forward to summer? Long evenings on a terrace, delicious afternoons on the beach, sunny mornings in the garden? Sounds perfect doesn’t it? However, warm days like these can make you feel like longing for something refreshing like a nice cold glass of coffee! But how to turn that glass of ice cold coffee into something a little bit more special like a tasty dessert or a tasty cocktail? A tropical cocktail cannot be skipped in the line of delicious cocktails already shown with Batavia Dutch Coffee (see the rest of the recipes for more). That’s why made this delicious Caribbean Ice Coffee with Yirgacheffe, rum and whipped cream! This Caribbean ice coffee is a cocktail that will taste delicious on a hot summer evening after a dinner. Nice with a tropical spark of the brown rum. Just take a few hours in advance to make this Caribbean ice cream because the cold drip coffee must be frozen. This cocktail is guaranteed an absolute hit this summer! Curious about this delicious recipe? Read on!

 What do you need?

  • 1 bottle (350 ml) Batavia Dutch Coffee Yirgacheffe
  • 60 ml dark rum
  • 4 tablespoons agave syrup
  • 200 ml whipped cream
  • 2 tablespoons of vanilla sugar
  • 1/2 teaspoon of ginger powder
  • 1 bar of mocha coffee powder

How to make this Caribbean Ice Coffee?

STEP 1 Pour the Yirgacheffe cold drip coffee into an ice cube mold and put it in the freezer for about two hours.

STEP 2 Stir the whipped cream (not very stiff) together with the vanilla sugar and ginger powder.

STEP 3 Just before serving, remove the coffee ice cubes from the freezer. Put the ice cubes in the blender.

STEP 4 Add dark rum and agave syrup and mix it all together.

STEP 5 Pour the cold frozen coffee mixture into two cocktail glasses.

STEP 6 Spoon the whipped cream on top and sprinkle it with some mocha coffee powder.


Mocha Pancakes with Cold Drip Coffee

Mocha is coffee with milk and chocolate. Not a bad combination, if you ask us! And it gets even better if you use cold drip coffee. The Ethiopian Limu is perfect for a delicious glass of mocha coffee. Limu is characterized by traditional coffee flavors in which pure chocolate and caramel can be recognized. A delicious coffee to combine with chocolate! Pancakes by themselves are already delicious. But chocolate pancakes are super delicious. Add some coffee to the mixture and you have the ultimate pancake! A super easy-to-make recipe: ideal for a relaxing sunday morning. Thank you Stay Alive and Cooking for this delicious recipe!

What do you need?

  • 125 grams of flour
  • 1 teaspoon of baking powder
  • 2 teaspoons of cocoa powder
  • 1 egg
  • 125 ml Limu coffee, Batavia Dutch Coffee
  • 100 ml milk
  • 1 teaspoon vanilla extract
  • Half a teaspoon of sunflower oil
  • a pinch of salt

How to make these mocha pancakes?

STEP 1: Stir the flour, baking powder and cocoa powder together.

STEP 2: Add the egg, milk and coffee and mix it all together.

STEP 3: Add the vanilla extract, the sunflower oil and the salt. Mix through until you see small bubbles.

STEP 4: Use a cooking ring if you want to bake your pancakes in a nice shape. Make sure to heat up the cooking ring before use, so the batter does not stick to the ring.

STEP 5: Heat a baking pan with some butter. Add three tablespoons of the batter and bake the pancakes until golden brown on both sides.

STEP 6: Serve with some syrup or powdered sugar.

TIP 1! You can also make these mocha pancakes vegan very easily. Replace egg and milk for soya milk, almond milk or oat milk. And voila!

TIP 2! You can add raisins to the batter as a variation. As a topping you can go for delicious forest fruits, whipped cream or chocopasta!

Enjoy it!

Delicious Granité Ice Cream with Yirgacheffe Coffee

Feel like making something extra special? Then try this recipe for granite ice cream! A super tasty ice cream cocktail with Yirgacheffe coffee, gin and tonic. Yirgacheffe is an unwashed coffee, with a portion of the flesh remaining around the bean while drying. This gives the coffee a very pronounced fruity character. Yirgacheffe belongs to the Mixed Heirloom variety. This recipe was developed by Vera Home, from She develops zero waste recipes. You can also find her at!

What do you need? 

For six persons you’ll need:

  • 400 gr of sugar
  • 400 ml of tonic
  • 60 ml Bobby’s Schiedam Dry Gin
  • 1 lime
  • 100 ml Batavia Dutch Coffee Yirgacheffe

How to make Granité ice cream

STEP 1: Put the sugar with an equal amount of water in a deep-bottomed pan. Let the sugar slowly dissolve in the water, on low heat.

STEP 2: Allow the sugar to cook for 1 minute after it is completely dissolved. Then take the sugar water off the heat and let it cool down.

STEP 3: Mix the tonic water with the sugar water and place it in the refrigerator for 12 hours or leave it there overnight.

STEP 4: Afterwards, add the gin, the juice and lime to the mixture.

STEP 5: Pour the mixture into a bowl and place it in the freezer. Let it sit for about half an hour.

STEP 6: Stir well with a fork to loosen all frozen pieces, return to the freezer and repeat every half hour until everything is fully crystallized. This can take about 3 hours.

STEP 7: Serve the granite in cocktail glasses with a shot of Yirgacheffe of Batavia Dutch Coffee.

Tip! If you want a different citrus dimension in the granite, take a Bergamot lemon instead of lime.


Chocolate cocktail with Limu Coffee

Our Limu coffee can be deliciously combined with chocolate. So that is exactly what we did for this delicious chocolate cocktail. Limu grows in the shades of the Beletta forest in the Limu region of Ethiopia. The Arabica coffee belongs to the Ethiopian Heirloom variety, growing at 1800 meters of altitude. The Limu is characterized by traditional coffee flavours with a dark chocolate and caramel aftertaste. With the added freshness of citrus, this coffee is delicious both pure or combined with chocolate. The chocolate cocktail really brings suits the coffee well. This cocktail recipe can be created with or without alcohol, making it a delicious breakfast drink as well. Without further ado, this is how you can make a chocolate cocktail with Limu coffee yourself! Also, check out our other Batavia dutch coffee recipes here

What do you need?

For the mocktail you need:

  • 100ml of chocolate milk
  • 100ml Limu Batavia coffee
  • 1 cinnamon stick

For the cocktail, you need to add:

  • 50ml of Licor 43

How to make Chocolate cocktail with Limu Coffee?

Step 1: Pour the chocolate milk and Limu coffee in a glass and add the cinnamon stick

Step 2: Add the Licor 43 to make a cocktail out of your mocktail.

Tip! Allergies? Replace the chocolate milk with chocolate oat milk or chocolate almond milk!

About Licor 43

Licor 43 is a Spanish liqueur that originally comes from Cartagena. It dates from 1924 and contains 43 secret ingredients. Until today, nobody has managed to find this secret recipe! However, in the unique taste of licor 43 at least a hint of citrus and vanilla can be found. The indefinable flavor and unique character makes this liqueur a perfect match with our Limu coffee. It is a sweet tasting liqueur containing 31% alcohol. It is one of the most famous Spanish liqueurs and all 43 ingredients are natural.


Coffee Bavarois with Yirgacheffe: A Batavia Coffee Recipe

Make this delicious coffee bavarois with our Yirgacheffe coffee. Bavarois is a spongy pudding, made with gelatine and egg. A beautiful and nice dessert! The Yirgacheffe is an unwashed coffee, with a part of the pulp still attached to the bean while drying. This gives the coffee a vigorous, fruity character. The Yirgacheffe belongs to the mixed Heirloom variety. The coffee bavarois is not too sweet and has a mild coffee flavour. If you like it to be sweeter, you can try using more sugar in the whipped cream. Without further ado, this is how you can make coffee bavarois with Yirgacheffe yourself! A special thanks to for the recipe.

 What do you need?

  • 350ml of Batavia Yirgacheffe coffee
  • 3 leaves of gelatin
  • 350ml of whipped cream
  • 100gr of cane sugar
  • 1 shot of coffee liqueur
  • 1 egg white
  • 1 bag of mocha instant coffee
  • Mocha beans

How to make Coffee Bavarois?

Step 1: Place the gelatin leaves in a bowl with cold water. Let them sit until soft and moist, then take them out and firmly squeeze them. Place them on a platter with a splash of coffee and heat for 15 seconds in the microwave, until the gelatin leaves are melted into the coffee.

Step 2: Put the rest of the coffee in a bowl and mix with gelatin through it with a whisk. Place the mixture in the fridge. Check up on the mixture once in a while.

Step 3: Beat the whipped cream and add sugar. Whisk until stiff. Mix the egg with the whipped cream and place in back into the fridge.

Step 4: If the coffee is starting to become a thick liquid substance than mix it through the whipped cream with a spatula.

Step 5: Before serving you can decorate the cup by adding mocha powder and a coffee bean on top of the Bavarois.


Fresh ice coffee with orange and cinnamon

Now that the temperature is starting to rise and sun is starting to shine, we realize that you probably can’t wait to celebrate spring with a fresh ice coffee! Our Santuario can be made extra special with this recipe. The bean is grown in the Cauca region of Colombia. This single estate Arabica coffee belongs to the red bourbon Caturra variety. The Santuario has a powerful, spiced taste and acidity. Santuario coffee is generally liked by fans of strong espressos. It is the perfect base for a classic ice coffee. With the refreshing taste of orange and spicy after flavor of cinnamon this drink is perfect for a bright spring day! Without further ado, this is how you can make fresh ice coffee with orange and cinnamon yourself! Thanks to

What do you need?

  • 100ml of Alpro almond milk (unroasted)
  • 70ml of Colombian Santuario
  • 4 ice cubs
  • ½ orange
  • 2ts cinnamon
  • a blender

How to make this fresh ice coffee?

Step 1: Place the almond milk, the Santuario, the ice cubes and cinnamon in the blender. If you use roasted almond milk the taste will be a bit sharper. If you want a bit more of a sweet taste, you should use regular almond milk.

Step 2: Rasp a half orange and add the rasp to the ice coffee

Step 3: mix all ingredients and serve right away. Additionally, you could a bit of cinnamon on top.

Tip 1: Allergic? The almond milk can be easily replaced by soya milk, oat milk or cow milk. Do you have a sweet tooth? Add a table spoon of sugar and some ice cream on top.

Tip 2: Time for a cocktail? This recipe can be effortlessly transformed into a coffee cocktail by adding 50ml of rum or replacing the almond milk with 50ml of Baileys!